By cooking the potatoes twice and dressing the salad while it’s warm, the flavours really soak into the vegies, making this potato salad a world apart from bland mayonnaise-laden versions.





Average: 4 (10 votes)


  • 500 g (1 lb 2 oz) waxy (boiling) potatoes, cut into 2 cm (¾ inch) cubes
  • 3 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 bunch broccolini, chopped into 3 cm (1¼ inch) spears
  • 4 garlic cloves, thinly sliced
  • 300 g (10½ oz) coconut yoghurt
  • 2 tsp dijon mustard
  • zest and juice of 1 lemon
  • 1 small handful chopped dill
  • 1 small handful chopped flat-leaf (Italian) parsley
  • 3 tbsp crispy fried onions or shallots

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the potatoes in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce the heat to low. Simmer the potatoes for 10–12 minutes, or tender when skewered with a fork. Discard the water and allow the potatoes to cool slightly.
  2. Heat the olive oil in a large frying pan over high heat. Add the onion and sizzle for a few minutes, tossing regularly. Add the cooled potatoes and cook for a few minutes, until some of the potatoes are beginning to turn golden.
  3. Add the broccolini and garlic, along with a pinch of salt and pepper, and turn the heat down slightly. Cook for a further 3–5 minutes, tossing regularly, until the broccolini has turned bright green. Set the pan of vegies aside and allow to cool for 5–10 minutes.
  4. Combine the yoghurt, mustard, lemon zest, lemon juice and plenty of salt and pepper in a small bowl. Pour the dressing over the warm vegetables in the frying pan and gently mix well to combine. Add most of the fresh herbs and mix them in, reserving some to scatter on top.
  5. Transfer the mixture to a serving bowl. Scatter the remaining herbs and crispy fried onions over the top and serve.


Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99