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Prep Time 15 mins
Cook Time 20 mins


For the base potato salad:

  • 2 kg potatoes of choice I used Kipfler, see the potato section for options
  • 1/2 – 3/4 cup oil see the oil section
  • 2 bunches of herbs
  • 2 large handfuls of greens
  • Juice of 1 lemon to taste
  • Salt and pepper to taste

The optional additions:

  • See notes above


  • Choose a method for your potatoes. If you’ve got starchy potatoes, see the ‘potatoes’ section for a method to oven roast crispy potatoes. If you have all rounder or waxy potatoes, put them into a large pot of well salted water. Place the pot on a medium high heat and boil just until a knife cuts right through a potato. It helps to gently move the potatoes around so that the bottom potatoes don’t cook before the top ones and becomes mushy.
  • Drain the potatoes and allow to steam dry.
  • To make the dressing, blend all the remaining ingredients in a high speed processor and process until smooth. Adjust for taste and add optional additions as you wish.
  • Place the cooked potatoes on a very large serving platter and decant the green dressing onto the platter. Gently mix to cover the potatoes in dressing. Top with any additional extras you’re using and serve.
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