Warm Summer Potato Salad

bowl Serves 6-8


  • 1 kg potatoes, peeled and cut into even sized pieces
  • 1 red capsicum, seeds removed and cut into chunks
  • 2 Tbsp olive oil
  • 1 avocado, halved, seed removed and cut into bite sized pieces
  • 3 spring onions, sliced diagonally
  • juice of ½ a lemon
  • 3 Tbsp maple syrup
  • ½ tsp dried dill
  • ½ tsp dried basil
  • pepper to taste
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  • 1. Boil the potatoes until tender and then drain.

  • 2. Cook the capsicum in 2 tbsp olive oil on a hot heat for a couple of minutes then drain.

  • 3. Put the potatoes on a serving dish and arrange the other salad vegetables around them.

  • 4. Whisk together the 1/4 cup olive oil, lemon juice, maple syrup, dill, basil, season with salt and pepper and pour over the potatoes.

  • Recipe by AS Wilcox. Photography by AS Wilcox.

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