Roast Baby Potato Salad with Eggs and Spinach

6 People
60 min.
easy

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.

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.

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

Cooking 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 Robertsons Braai & Grill Spicy BBQ and Robertsons 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 Hellmann’s Original 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.