ROAST BABY POTATO SALAD with creamy mustard and dill dressing By Bronwyn Darné of 365 Wholesome Days October 9, 2020

Be the star of the braai scene with this fresh, delectable take on potato salad. For more great recipes and tips, check out her Instagram page: @365wholesomedays


500g baby potatoes
1 bunch kale, sliced
2 green onions, finely sliced
1 sweetcorn
Handful of dill, chopped
2 Tbs olive oil
1 cup yoghurt (or coconut yoghurt)
1 Tbs vegan mayo
2 Tbs dijon mustard
Juice of one lemon
Salt and cracked black pepper

Preheat the oven to 200C. Rub the corn with olive oil and season. Roast in the oven for 20 minutes until golden. Set aside to cool. Place the potatoes in a large saucepan of cold salted water. Place over high heat, cover with a lid and bring to the boil. Remove the lid and cook for 8–10 minutes or until tender. Drain well. Toss the potatoes in 1 Tbs olive oil, season well, and roast for 30 minutes. Set aside to cool. Massage the kale with the remaining olive oil. Place the yoghurt, mayo, mustard, lemon juice, half the dill and salt and pepper in a large bowl and mix to combine. Toss the potatoes, kale, onion and corn with the creamy dressing. Serve with the remaining dill.