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Potato salads are always a crowd-pleaser. Fresh herbs, peas, capers and olives, add colour and crunch!

Prep: 15 mins
Cook Time: 20 mins
Serves: 6-8


Boil the potatoes in salted water until tender – approx. 20 mins depending on size, drain well, sprinkle with the vinegar and 1 tablespoon olive oil. Leave to steam in the pot while you prepare the remaining ingredients.

Boil the peas or green beans in salted water until tender, 3-4 mins, drain and then refresh under cold water. Put into a bowl with the celery, capsicum, capers, olives and potatoes. Mix together the herb spread, lemon juice, remaining olive oil and toss into the potatoes. Put into a serving bowl and sprinkle over the herbs.


1.5kg baby mixed potatoes, halved if large

1 tablespoon white wine vinegar

2 tablespoons extra virgin olive oil

250g peas or green beans

1 celery stick, chopped

1 red capsicum, chopped

2 tablespoons capers

¼ cup pitted olives

2 tablespoons Waiheke herb spread

Juice of ½ lemon

2 tablespoons chives, parsley, tarragon or chervil

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