Creamy Wattleseed & Lemon Myrtle Potato Salad

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

4-6 people

Ingredients

1kg baby potatoes
1/2 cup Greek yogurt
1/4 cup mayonnaise
1 tsp Lemon Myrtle powder
1 tbsp Wattleseed (ground)
1 tbsp olive oil
Salt and pepper, to taste
Squeeze of lemon juice, optional
Small handful fresh chives, finely chopped

We love this recipe

A delicious creamy twist on the humble potato salad using Australian native ingredients – with the unique earthy flavor of Wattleseed and the refreshing citrusy punch of Lemon Myrtle. The salad goes well with roasts and cold cuts. Perfect for barbecues, picnics and entertaining.

Directions

1. Peel and boil the potatoes in salted water until tender, then drain and set aside to cool slightly.

2. In a bowl, mix Greek yogurt, mayonnaise, Lemon Myrtle powder, ground Wattleseed, olive oil, salt, and pepper. Add a squeeze of fresh lemon juice for extra zing if desired.

3. Gently toss the warm potatoes in the creamy dressing, making sure they’re evenly coated.

4. Sprinkle with fresh chopped chives for a pop of colour and flavour.

5. Chill the salad for 30 minutes before serving for best results.