ROAST BABY POTATO SALAD WITH EGGS AND SPINACH

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.

Ingredients

• 1kg baby potatoes

• 6 eggs

• 3 Tbsp. sunflower oil

• 2 Tbsp. braai & grill spicy BBQ

• 2 tsp. Parsley

• 1 cup mayonnaise

• ¼ cup lemon juice

• 1 tsp. smooth Dijon mustard

• 100g baby spinach

• Half a red onion, peeled and finely

• Chopped

Method

• Cook the baby potatoes in plenty of boiling salted water, until just tender.

• In a separate pot, boil the eggs until done to your preference. Run cold water over the eggs to cool the shells, then peel them and set aside. Preheat the oven to 200 °C, on grill or roast setting.

• Drain the potatoes, place them in a roasting pan and smash them lightly using the back of a spoon.

• Drizzle the sunflower oil over the potatoes and sprinkle with braai and grill spicy bbq and parsley. Toss the potatoes so they are well coated and roast for 30-35 minutes, or until golden and crisp.

• To make the dressing, place the mayonnaise, lemon juice and mustard into a bowl and mix well to combine.

• Once the potatoes are ready, allow them to cool completely.

• Arrange the baby spinach, roast potatoes and eggs in a serving dish. Drizzle over the mayonnaise dressing, top with red onions and serve.