Nick Vadasz
No barbecue spread is complete without a great potato salad, and this version gets a punchy upgrade with Vadasz‘ Garlic & Dill Sauerkraut, fresh herbs and a hint of smoked paprika. Give it a try this summer!
1.5-2kg of new potatoes
1 clove garlic, grated
100g Vadasz Garlic & Dill Sauerkraut
Extra virgin olive oil
Sprig of dill
Sprig of parsley
Sprig of mint
Pinch smoked paprika
Salt and pepper to taste
No barbecue spread is complete without a great potato salad, and this version gets a punchy upgrade with Vadasz‘ Garlic & Dill Sauerkraut, fresh herbs and a hint of smoked paprika. Give it a try this summer!
1. Boil the potatoes for 15 minutes or until just cooked.
2. While the potatoes are cooking, mix all the other ingredients in a bowl, reserving a handful of herbs and the paprika.
3. Drain the potatoes well, slice into coins, add to the bowl and season well with salt and pepper.
4. Stir well before serving with a drizzle of more olive oil, garnishing with a little smoked paprika and the rest of the herbs.
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