50 mins
All Year

This salad brings together tender Kipfler potatoes, roasted cherry tomatoes, and a zesty Dijon dressing for a memorable dish that’s both satisfying and refreshing.

Recipe written by Luke Croston.


  1. Preheat your oven to 140°C.
  2. In a pot, cover the Kipfler potatoes with cold water and add the rock salt and rosemary.
  3. Bring the water to a boil, then reduce the heat to low, cover with a lid, and continue to cook until the potatoes are tender, approximately 20 minutes.
  4. Strain the cooked potatoes, let them cool, and then cut them into rounds.
  5. Peel and crush the garlic cloves.
  6. Cut the cherry tomatoes in half and toss them with a little olive oil and the crushed garlic.
  7. Lay the tomatoes on a baking tray and place them in the oven for 15 minutes. Turn off the oven and allow the tomatoes to cool and dry out slightly.
  8. Wash and dry the Cos Baby Lettuce.
  9. In a bowl, zest the lemon and squeeze its juice. Add the Dijon mustard and 150g of olive oil, then mix well to create the dressing.
  10. To assemble, dress the Kipfler potatoes and spring onions and place them in a serving bowl.
  11. Add the Cos Baby Lettuce leaves and roasted cherry tomatoes on top of the potatoes. Garnish with fresh mozzarella and shaved prosciutto.

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