Name: Chargrilled kipler and sweet potato with green goddess dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8
Ingredients: 8 small kipfler potatoes, scrubbed, halved lengthways; 1 large sweet potato, scrubbed, cut into wedges; 2 Tbsp olive oil; 2 Tbsp chopped chives; 1 cup flat-leaf parsley leaves, roughly chopped; 1 cup baby spinach leaves, roughly chopped; ¼ cup basil leaves, plus extra small leaves, to serve; 1 clove garlic, roughly chopped; 1½ Tbsp sherry or red wine vinegar; 2 anchovy fillets (optional); ½ cup grapeseed oil or olive oil; ¼ cup lemon juice; ¼ cup Greek-style yoghurt; ¼ cup mayonnaise; Sea-salt flakes and freshly ground black pepper, to serve

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

8 small kipfler potatoes, scrubbed, halved lengthways

1 large sweet potato, scrubbed, cut into wedges

2 Tbsp olive oil

2 Tbsp chopped chives

1 cup flat-leaf parsley leaves, roughly chopped

1 cup baby spinach leaves, roughly chopped

¼ cup basil leaves, plus extra small leaves, to serve

1 clove garlic, roughly chopped

1½ Tbsp sherry or red wine vinegar

2 anchovy fillets (optional)

½ cup grapeseed oil or olive oil

¼ cup lemon juice

¼ cup Greek-style yoghurt

¼ cup mayonnaise

Sea-salt flakes and freshly ground black pepper, to serve

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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Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

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