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Grilled Potato Salad Recipe

A warm salad of chargrilled potato with radishes, watercress and pumpkin seeds with a honey mustard mayo dressing.

Difficulty

Easy

Prep Time

10 minutes

Cooking Time

40 minutes

Serves

4

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Recipe Ingredients

3 large Freshline potatoes
¼ cup (60ml) SPAR olive oil
1 Freshline red onion, finely sliced
150g Freshline radishes, quartered
2 Tbsp (30ml) pumpkin seeds, toasted
1 packet Freshline watercress

Dressing

¾ cup SPAR mayonnaise
1 tbsp SPAR mustard
1 tbsp SPAR honey
2 cloves Freshline garlic, crushed

Recipe Method

Boil the potatoes in salted water for 10 minutes, and drain.
Quarter and toss with olive oil.
Grill over a hot heat for about 2 – 4 minutes a side until lightly charred.
Mix the dressing ingredients together and season to taste.
Toss through the hot potatoes, red onions and radishes. Sprinkle over the pumpkin seeds and top with watercress.

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