Recipes
Peri Peri Potato Salad
8-10 baby potatoes
1/4 cup YIAH Extra Virgin Olive Oil Premium
1 tbspn YIAH White Balsamic Vinegar
3 tbspn spring onions, finely chopped
2 capsicums, seeded and roughly chopped
1 cup whole egg mayonnaise
2-3 tbspn YIAH Peri Peri Seasoning
Boil potatoes 10-15 minutes until tender. Drain potatoes and when cool cut in half.In a small bowl mix together the olive oil, vinegar and spring onions. Toss the potatoes with the vinaigrette mixture until well coated.Add Peri Peri to mayonnaise then mix through the potatoes along with the capsicums.
Tomato and Herb Potato Salad
8-10 baby potatoes
1/4 cup YIAH Extra Virgin Olive Oil Premium
1 tbspn YIAH White Balsamic Vinegar
3 tbspn spring onions, finely chopped
2 capsicums, seeded and roughly chopped
1 cup whole egg mayonnaise
2-3 tbspn YIAH Tomato and Herb Dip Mix
Boil potatoes 10-15 minutes until tender. Drain potatoes and when cool cut in half.In a small bowl mix together the olive oil, vinegar and spring onions. Toss the potatoes with the vinaigrette mixture until well coated.Add Tomato and Herb to mayonnaise then mix through the potatoes along with the capsicums.
Wasabi and Chives Potato Salad
8-10 baby potatoes
1/4 cup YIAH Extra Virgin Olive Oil Premium
1 tbspn YIAH White Balsamic Vinegar
3 tbspn spring onions, finely chopped
2 capsicums, seeded and roughly chopped
1 cup whole egg mayonnaise
2-3 tbspn YIAH Wasabi and Chive Dip Mix
Boil potatoes 10-15 minutes until tender. Drain potatoes and when cool cut in half.In a small bowl mix together the olive oil, vinegar and spring onions. Toss the potatoes with the vinaigrette mixture until well coated. Add Wasabi and Chives to mayonnaise then mix through the potatoes along with the capsicums.
