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Potato Salad

4 large potatoes

½ small butternut pumpkin or sweet potato

½ red capsicum – finely sliced

½ yellow capsicum – finely sliced

1 small packet frozen edamame or 1 cup of frozen peas

1 small carrot – finely sliced

1 can black beans – washed and drained

1 bunch fresh coriander – finely chopped

½  bunch fresh parsley – finely chopped

½ fresh pomegranate – optional – seeds only

Balsamic vinegar or glaze – to serve


Spice Mix

Garlic powder

Coriander powder

Cumin Powder

Chipotle spice – optional

Wash and peel the spuds, cut into quarters
Peel pumpkin and or sweet spuds
Sprinkle spuds and pumpkin with a little of all the spices.
Into an air fryer or the oven, place the pumpkin and spuds, cook until soft.

Whilst cooking, pour boiling water over the peas/edemame – drain when unfrozen.

When cooked, place into a serving bowel and add all other ingredients.  Top with pomegranate

Serve using your favourite balsamic vinegar