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Summer Salad Series #6 - Potato Crumbs⁠
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Take your leftover roast ...

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Summer Salad Series #6 - Potato Crumbs⁠ ⁠ Take your leftover roast potato and create crunchy crumbs to throw on your next salad! ⁠ ⁠ Ingredients⁠ 1 large cold roast potato⁠ 2 tbsp olive oil⁠ 1 tsp garlic powder⁠ ½ tsp smoked or sweet paprika⁠ ½ tsp salt⁠ ⁠ Method⁠ Preheat oven to 200°C⁠ Crumble the roast potato into small, uneven pieces across a lined baking tray.⁠ Drizzle and shake the remaining ingredients across the potato crumbs and toss to coat.⁠ Place the tray in the oven and toss the crumbs at ten minute intervals.⁠ Repeat until the crumbs are crisp.⁠ Toss the potato crumbs over your favourite salad.⁠

Summer Salad Series #5⁠
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Warm Potato and Mt Barker Pesto Chicken ...

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Summer Salad Series #5⁠ ⁠ Warm Potato and Mt Barker Pesto Chicken Salad⁠ ⁠ INGREDIENTS⁠ 500g baby potatoes, halved⁠ 2 tbsp olive oil⁠ 1 pack Mt Barker Pesto Chicken Strips⁠ ½ punnet cherry tomatoes, halved⁠ 100g baby spinach leaves⁠ 150g bacon rashers, sliced 1cm strips width ways⁠ ½ cup sunflower seeds (or crushed almonds or pepitas)⁠ ½ cup store bought pesto (optional)⁠ ⁠ INSTRUCTIONS⁠ 1. Cut the potatoes in half and place in a saucepan of salted water.⁠ 2. Bring to the boil, then turn down the heat and simmer for 8-10 minutes or until the potatoes are tender when skewered with a knife. Drain and set aside.⁠ 3. Meanwhile, heat a fry pan and lightly oil. Add the bacon and cook stirring until it starts to brown and crisp. Add the sunflower seeds and toss with the bacon for a couple of minutes to toast. Remove the bacon and seeds to a large bowl with a slotted spoon, leaving the oil and bacon fat in the pan.⁠ 4. Add the chicken strips to the fry pan and cook on each side for around 3 minutes or until cooked through. Remove them to the bowl with the bacon and seeds.⁠ 5. Leave the fry pan on high heat and add the steamed potatoes, tossing for a few minutes so they crisp a little and are wrapped in the bacon and pesto flavour.⁠ 6. Add the potatoes and all remaining ingredients together, while the bacon, potatoes and chicken are still warm, and present on a platter. Serve with extra store bought pesto if you wish.⁠ This recipe was developed in collaboration with Mt Barker Chicken and features their ready-to-cook basil pesto strips.

Summer Salad #4⁠
Grilled Kipfler, Mint and Cos Salad with Avocado, Kefir ...

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Summer Salad #4⁠ Grilled Kipfler, Mint and Cos Salad with Avocado, Kefir Dressing⁠ ⁠ INGREDIENTS⁠ SALAD⁠ 6 Kipfler potato, par boiled skin on⁠ 2 tbsp olive oil⁠ 1 Lebanese cucumber, halved, seeds removed and sliced on an angle⁠ Handful fresh mint leaves picked, washed and drained⁠ ½ cup frozen peas, thawed⁠ 1 baby Cos, leaves separated, washed and dried⁠ 10 snow peas, topped and sliced 5mm on a sharp angle⁠ 2 sticks celery sliced 5mm on a sharp angle⁠ Handful of celery leaves from the center of the bunch⁠ 3 radish, sliced into 2mm rounds⁠ DRESSING (1.5 cups approx)⁠ ½ large avo⁠ ¾ cup plain kefir⁠ 1 small clove garlic⁠ ½ cup nutritional yeast⁠ 2 tbsp olive oil⁠ 2 tbsp chopped parsley⁠ 4 tbsp lemon juice.⁠ Season to taste⁠ ⁠ INSTRUCTIONS⁠ SALAD⁠ 1. Parboil the kipfler potatoes, leaving the skin on. (About 10-15 minutes)⁠ 2. Remove them to a board when a fork will push into the potatoes with a little pressure.⁠ 3. Once cool enough to handle, slice potatoes lengthwise through the center then place in bowl with the olive oil.⁠ 4. Toss to coat.⁠ 5. Heat a griddle or your BBQ on high and grill the potatoes for around 5 minutes, or until they develop lovely charr marks, then turn and give them a couple of minutes on the other side before removing them to a plate to cool.⁠ 6. Once cooled layer the potatoes onto a platter with all the other ingredients in an aesthetically pleasing way.⁠ 7. Drizzle liberally with the dressing and finish with a little fresh mint.⁠ DRESSING:⁠ 1. Place all ingredients in a blender and process until smooth. Add a little water to thin the dressing if you wish. Refrigerate until ready to use.⁠ 2. Should last three days in a sealed jar or plastic container in the refrigerator.

Summer Salad #3 ⁠
Sour cream, green herb and bean potato salad ⁠
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Summer Salad #3 ⁠ Sour cream, green herb and bean potato salad ⁠ ⁠ INGREDIENTS⁠ 400 g baby potatoes⁠ 1 tsp salt⁠ 120 g green beans, trimmed & halved⁠ 1 medium garlic clove, crushed⁠ Pinch salt⁠ 1/3 cup (80 g) sour cream⁠ 1 1⁄2 tbsp mixed fresh herbs (dill, chives, basil or parsley), finely chopped 2 tbsp lemon juice⁠ 1 tbsp water⁠ 100 g Continental cucumber, thinly sliced with a vegetable peeler⁠ 1 spring onion, finely sliced⁠ 2 eggs, hard boiled & halved⁠ Fresh dill sprigs, to garnish⁠ Fresh cracked black pepper⁠ ⁠ METHOD⁠ 1. Place the baby potatoes in a medium saucepan and cover with cold water. Add the salt and bring to the boil. Simmer until tender. Drain well and allow to cool before cutting in halves.⁠ 2. Bring a small saucepan of salted water to the boil and simmer the green beans until tender. Drain well and allow to cool.⁠ 3. Using a mortar and pestle, stick or benchtop blender, puree the crushed garlic, sour cream, chopped herbs, lemon juice and water with a pinch of salt until a thick, well-blended pouring consistency.⁠ 4. Smear a spoonful of the sour cream herb dressing in a circle on the base of a plate and then arrange the potatoes, beans, and cucumber ribbons on half.⁠ 5. Dollop a little more dressing on the potatoes before serving with the hard-boiled egg halves placed on top and garnished with the spring onion, fresh dill sprigs and freshly cracked black pepper.

Summer Salad Series #2⁠
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Potato Salad with Yoghurt and Mustard ...

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Summer Salad Series #2⁠ ⁠ Potato Salad with Yoghurt and Mustard Dressing⁠ ⁠ INGREDIENTS⁠ 1kg small red/yellow potatoes⁠ 200g Greek style yoghurt⁠ 100ml extra virgin olive oil⁠ 1tbs whole grain mustard⁠ 2 tbs lemon juice⁠ 1 tsp garlic, finely grated⁠ 1 cup Spring onions, finely sliced⁠ 1cup watercress (optional)⁠ Salt and Pepper to taste⁠ ⁠ INSTRUCTIONS⁠ 1. Place potatoes in a saucepan and cover with water.⁠ 2. Bring to the boil and simmer for 25 minutes or until tender, but still firm.⁠ 3. Drain well and dice potatoes.⁠ 4. In a bowl mix together yoghurt, oil, lemon juice, mustard, garlic and beat until smooth. Season to taste with salt and pepper.⁠ 5. Add drained and still warm diced potatoes, sliced spring onions mix well⁠ 6. Garnish with spring onions and watercress.

We are kicking off the New Year with a Summer Salad Series at WA Potatoes! We ...

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We are kicking off the New Year with a Summer Salad Series at WA Potatoes! We will be sharing some our favourite recipes throughout the next few weeks to keep you inspired to enjoy delicious spuds all summer long 🥔🌞🏖⁠ ⁠ Let's get things started with Crushed Potatoes with Capers: ⁠ ⁠ INGREDIENTS⁠ 1 kg potatoes⁠ 1 lemon, finely grated zest and juice⁠ 1 cup washed parsley leaves, coarsely chopped⁠ ½ cup drained capers⁠ 4 tbs extra virgin olive oil⁠ Salt and pepper to taste⁠ ⁠ INSTRUCTIONS⁠ 1. Quarter potatoes, with the skin on.⁠ 2. Place in saucepan, cover with water.⁠ 3. Add 1teaspoon of salt and bring to the boil.⁠ 4. Simmer for 20 Mins. or until tender.⁠ 5. Drain the potatoes then add capers, parsley and lemon zest.⁠ 6. Crush with fork or masher⁠ 7. Blend extra virgin olive oil and lemon juice, then season with salt and pepper to taste.⁠ 8. Pour dressing over hot potatoes and mix well.

MERRY CHRISTMAS! Our team would like to wish everyone a safe and healthy festive...

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MERRY CHRISTMAS! Our team would like to wish everyone a safe and healthy festive season and we hope that you are sharing a plate of good local food with someone special today. We will be back with more spuddy goodness in the New Year - so until then, keep eating lots of WA grown potatoes 🥔🥳🎄🥂⁠ ⁠ #WAPotatoes #Todatoes #BuyWestEatBest #Potatoes #PerthChristmas #Festive #Recipe #Christmas #Perth

What is your fave festive side? Let us know with a 👍🏼 for roasties or a ...

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What is your fave festive side? Let us know with a 👍🏼 for roasties or a ❤️ for salad! Or you can comment below if you prefer both or another option all together 🥳🎄🙌🏼🥔⁠ ⁠ #WAPotatoes #Todatoes #BuyWestEatBest #Potatoes #PerthChristmas #Festive #Recipe #Christmas #Perth