This potato salad is made even heartier by the addition of grilled haloumi. Serve it as part of a lunch spread or at your next barbecue.
Ingredients
Method
Boil potatoes in a medium saucepan of salted water until just tender; drain.
Meanwhile, combine half the olive oil, the balsamic, mustard, honey and shallot in a screw-top jar; shake well to combine.
Heat remaining oil in a large frying pan; cook potatoes, turning, for 10 minutes or until golden. Remove from pan.
Cook haloumi in same pan for 1 minute each side or until golden and crisp.
Combine potato, haloumi and spinach leaves on a serving platter; drizzle over dressing. Top with parsley.
When making a potato salad, toss the potatoes in the dressing while they are still warm.
Test Kitchen tip
Why kipfler potatoes?
Kifler, also known as fingerling, are small, finger-shaped potatoes with a nutty flavour. They are great baked and in salads.
