Meet potato salad’s more glamorous friend, featuring grilled spuds and a creamy, tangy, herby dressing. This beautiful side dish serves 6-8 people and is perfect for a Christmas lunch or dinner party.
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Ingredients
Method
In a microwave-safe dish, cook potato in microwave on High (100%) for 2-3 minutes, or until nearly tender. Set aside. In same container, cook sweet potato on High (100%) for 1-2 minutes, or until nearly tender. Heat a large chargrill pan or BBQ over medium-high heat. Drizzle all potato with oil, then grill for 5-6 minutes, turning regularly, or until tender and lightly charred. Set aside to stay warm.
In a blender, combine chives, parsley, spinach, basil, garlic, vinegar, anchovies, if using, grapeseed oil and juice. Blend for 1-2 minutes, or until smooth. Add yoghurt and mayo, and blend again until smooth. Season.
Serve potato drizzled with dressing and garnished with extra basil.
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