Roast Baby Potato Salad with Eggs and Spinach
Tips
For beautiful presentation, before adding the dressing, layer the potatoes, eggs and spinach in the dish, then ‘tease’ the salad gently with a fork so the spinach leaves are visible. Then add the dressing and red onions, and serve.
A braai’s not a braai without a potato salad, and here’s a delicious Robertsons twist on an old favourite. Baby potatoes are boiled, squashed and crisped up in the oven, then combined with fresh spinach, boiled eggs and a creamy mayo dressing to create a spectacular salad everyone will love.
Feeds
6Person
Preparation time
60Min.
easy
Ingredients
- 1 kg baby potatoes
- 6 eggs
- 45 ml (3 Tbsp) sunflower oil
- 30 ml (2 Tbsp) Robertsons Braai & Grill Spicy BBQ
- 10 ml (2 tsp) Robertsons Parsley
- 250 ml (1 cup) Hellmann's Original mayonnaise
- 60 ml (¼ cup) lemon juice
- 5 ml (1 tsp) smooth Dijon mustard
- 100 g baby spinach
- half a red onion, peeled and finely chopped
Preparation method
Nutrition
- Nut Free
- Vegetarian
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