Crispy Potato Salad

A favourite for barbecues or parties.

Ingredients

1 kg chat potatoes

2 tbl Pukara Estate Basil Extra Virgin Olive Oil

1 tsp Pukara Estate Pepper and Olive Smoked Salt

Quarter cup flat leaf parsley, finely chopped

2 tbl dill, finely chopped

1 tbl Pukara Estate White Wine Liqueur Vinegar

3 tbl Pukara Estate Chipotle Mayonnaise

Method

Boil whole potatoes until soft. Add cooked potatoes to a fry pan with the Herb Oil and Olive Smoked Salt. Fry until golden and crispy. Add potatoes to a large serving bowl with parsley, dill, mayonnaise, and white wine liqueur vinegar. Combine well and serve.