Spud Lite Potato & Spring Green Salad 

Potato Salald

Serves: 6 to 8

INGREDIENTS

  • 750g bag baby Spud Lite potatoes, sliced into thick rounds
  • 1/2 red onion, peeled and thinly sliced
  • juice of a lemon
  • 150g green beans, trimmed
  • 150g snow peas, trimmed
  • 150g sugar snap peas, trimmed
  • 3 breakfast radish, thinly sliced
  • 1/4 cup mint leaves, chopped
  • 1/4 cup slithered almonds, toasted
  • 50g marinated feta, drained and crumbled

GARLIC & LEMON VINAIGRETTE

  • 1/2 clove garlic, peeled and crushed
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp finely grated lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt flakes and freshly ground black pepper

METHOD

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Step 1 - Pre-heat Oven

Pre-heat oven on 220 degrees Celsius.

Step 2 - Boil Spud Lite Potatoes

Place Spud Lite potatoes into a pot and cover with cool water. Place on stove and bring to a boil. Boil for approximately 15 to 20 minutes, until soft. Drain the potatoes.

Step 3 - Smash Spud Lite Potatoes

In a large roasting tray, placed boiled potatoes and smash them with a masher or folk.

Step 4 - Dress Spud Lite Potatoes

Dress the potatoes in olive oil and seasoning. Place into pre-heated oven and roast until golden brown.

Step 5 - Mix Potatoes

Place grated parmesan, ricotta cheese, baby spinach and golden smashed potatoes into a large bowl and toss together.

Step 6 - Serving Time

Your smashed potatoes are now ready to serve

Hint: If you want to make them extra crispy with melted cheese, toss everything together place back in roasting dish, spread parmesan cheese on top and roast till cheese is melted.

Zerella Recipes for Carrots, Potatoes and Onions
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  • Spud Lite Potato Curry
  • Summer Potato Salad
  • Sauteed Parsley Butter Spud Lite Potatoes
  • Cheesy, Garlic Potatoes Bakes
  • Tray Baked Salmon with Spud Lite Potatoes
  • Smashed Spud Lite Potatoes
  • Spud Lite Wedges
  • Spud Lite Baby Potato Skewers
  • Potatoe Mash Recipe
  • Chicken noodle and vegetable soup