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Festive Potato Salad

SERVES: 8 – 10

INGREDIENTS

  • 750g bag baby Spud Lite potatoes, quartered
  • 2 cups kale leaves, chopped
  • 2 spring onions, finely sliced
  • 1 Lebanese cucumber, diced
  • 1 stick celery
  • 1 avocado, deseeded and sliced
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • 1/4 cup smooth feta, crumbled
  • 1/4 cup Pistachio nuts
  • 1/2 pomegranate, deseeded
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
 

Lemon, Garlic & Yogurt Dressing 

  • 1 clove garlic, peeled and crushed
  • 2 tablespoons lemon juice
  • 1 teaspoon sumac
  • 1 teaspoon dried mint
  • 1/2 cup Greek style yogurt
  • Salt flakes and freshly ground black pepper

METHOD

Step 1 – Cook Potatoes

Bring a large pot of water to the boil, add potatoes and cook for 4-5 minutes or until tender, adding kale for final 1 minute of cooking. Drain and refresh under cold water.

Step 2 – Make Dressing

For the dressing, combine all ingredients together in a small mixing bowl, whisking until combined. Set aside until required.

Step 3 – Mix Salad

For the salad, combine cooked potato and half the dressing together in a medium mixing bowl, tossing until well coated.

In a separate mixing bowl combine kale, spring onions, cucumber, celery, avocado, mint and coriander together, tossing until combined.

Step 4 – Create and Serve!

To serve, spread half the dressed potatoes over the base of a serving bowl, following by half the salad mixture. Repeat process, then sprinkle over feta, pistachios, pomegranate, pumpkin and sunflower seeds. Serve salad with remaining dressing.

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CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

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