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Ingredients
- 8 Mitolo Family Farms Low Carb Potatoes, bite sized
- ⅓ cup reduced fat Greek yoghurt
- 2 tbsp Dijon mustard
- ¼ cup capers
- 1 tbsp olive oil, plus 2 tbsp extra
- ½ lemon, zested and juiced
- Pinch salt
- ¼ bunch dill, roughly chopped
- ¼ bunch parsley, leaves picked
- ⅓ cup roasted macadamias
- 100g saltbush, fried until crisp (optional)
Method
- Simmer potatoes in a large saucepan of water for 15 minutes or until tender. Drain and set aside.
- Meanwhile, stir yoghurt, mustard, half the capers, 1 tbsp olive oil, lemon zest and juice, salt, and half the dill in a small bowl.
- While potatoes are hot, stir through dressing until evenly coated. Transfer to a serving platter and scatter with parsley, macadamias, saltbush (if using), and remaining capers and dill.