Crispy Potato Salad with Whiskey Balsamic and Black Garlic Pearls


For the potatoes:
  • 8-10 baby potatoes
  • Whiskey balsamic (Black Garlic Balsamic would work too)
  • Olive oil
  • Salt

For the sauce:
  • 2 tbsp yoghurt
  • 2 tbsp mayo
  • 1tsp cumin
  • 1tsp smoked paprika
  • 1tsp celery salt
  • Salt

For the salad:
  • 1 red pepper, diced
  • 1/2 red onion, diced
  • Handful of chopped parsley
  • Black garlic Balsamic pearls

To garnish:
  • Black Garlic Balsamic Pearls
  • Chopped spring onion stalks

1. Boil the potatoes until soft, then drain.
2. Lay them on a roasting tray with olive oil and salt, and squish them with the flat bottom of a glass.
3. Roast them in the oven at 220 degrees Celsius until nice and crispy. Half way through cooking, drizzle with the Whiskey Balsamic for added sweetness and caramelisation.
4. Meanwhile, mix all the ingredients of the sauce together, before adding in the salad ingredients and mix well.
5. Once the potatoes are cooked, add them into the mixture and stir until potatoes are covered.
6. Garnish with spring onions and some more pearls. Enjoy!