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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! ⁠
1 large cold roast potato⁠
2 tbsp olive oil⁠
1 tsp garlic powder⁠
½ tsp smoked or sweet paprika⁠
½ tsp salt⁠
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
Warm Potato and Mt Barker Pesto Chicken Salad⁠
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)⁠
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 Dressing⁠
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
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.⁠
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 ⁠
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
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
Potato Salad with Yoghurt and Mustard Dressing⁠
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
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 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: ⁠
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
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 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 ❤️ 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