Herbalicious BBQ Potato Salad

Instructions

1 Preheat the oven to 200°C.
2 Place the potatoes in a large pot, add cold water (not pre-heated), and place on
high heat. Once the water boils, cook for an additional 6 minutes to par-boil.
Ensure the potatoes remain firm and not fully cooked.
3 Drain the potatoes, season with salt and pepper, and lightly coat with flour for
a crispy texture.
4 Preheat the baking pan, drizzle a mix of vegetable and olive oil onto a large
baking tray and heat in the oven for 2 minutes. The tray should be large enough
to hold the potatoes in a single layer. Remove from the oven, add the potatoes,
and toss to coat in the oil.
5 Roast the potatoes in the oven at 200°C for about 45 minutes, until golden
brown.
6 While the potatoes roast, heat a little oil in a pan over medium heat. Add the
sliced onions and cook for 10-15 minutes, stirring occasionally, until
caramelised and crispy. Set aside.
7 In a large mixing bowl, whisk together the mayonnaise, yoghurt, mustard, garlic,
lemon juice, maple syrup, rice vinegar, salt and pepper until smooth. Add the
roasted potatoes, spring onions, cucumbers, dill, parsley, mint, chilli flakes
(optional) and caramelised onions; gently mix until combined.
8 Serve on a platter and enjoy a delicious side for BBQ season!