Baked potato salad


These flavours blend together seamlessly and can be spiced up by adding paprika or any herbs of your choice.


  • 500 g baby potatoes
  • 2 cloves garlic, crushed
  • 30 ml (2 Tbsp) cooking oil
  • ½ red onion, finely chopped
  • 60 ml (¼ cup) Spur Sweet Chilli or Spur Salad & French Fry Dressing
  • 15 ml (1 Tbsp) Spur Peri-Peri Sauce
  • 15 ml (1 Tbsp) plain or double-cream yoghurt
  • Spur Seasoning Salt, to taste
  • 15 ml (1 Tbsp) freshly chopped parsley or 5 ml (1 tsp) dried
  • Freshly ground black pepper, to taste


  1. Preheat oven to 180°C.
  2. Cut unpeeled potatoes in half and toss with garlic and oil on a baking tray. Roast for about 45 minutes until soft, but crispy on the outside.
  3. Sauté onion until soft. Remove from heat, add remaining ingredients and stir into potatoes. Serve immediately with more Spur Salad & French Fry Dressing.
  1. Substitute the parsley with spring onions.