Roast Potato and Green Mayo Salad

5 m
Prep Time
30 m
Cook Time


  • 1 kilogram whole chat baby potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon Gourmet Garden Garlic, Cold Blended Paste
  • 2 red onions cut into wedges
  • ⅔ cups good quality mayonnaise
  • 1 pack Gourmet Garden Parsley, Lightly Dried
  • 1 teaspoon mustard powder
  • 1 teaspoon apple cider vinegar to taste
  • 4 eggs, semi-hard-boiled, peeled and thickly sliced
  • cracked black pepper


(per Serving)

Nutrition information coming soon.


  • 1 Preheat oven to 220˚C (200˚C fan forced). Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, for 8-10 mins or until just tender. Drain, allow to cool slightly.
  • 2 Slice the potatoes into thick slices. Combine the oil, butter and Garlic Paste in a small bowl. Place the potato and onion on a large baking paper lined baking tray. Add the butter mixture and gently toss to combine. Roast for 15-20 mins or until the potato and onion is crisp and golden brown. Remove from oven and allow to come to room temperature.
  • 3 Combine the mayonnaise, Lightly Dried Parsley and mustard in a bowl and mix well, season with pepper. Adjust the dressing consistency with the vinegar to your taste.
  • 4 Assemble the salad, layering the potato and onions with the sliced eggs and the dressing onto a flat serving plate. Then sprinkle over extra Lightly Dried Parsley.