Spiced Roast Potato Salad with Birch & Waite Plant Based Aioli Garlic Mayonnaise

Serves: 2
Prep time:

Kipfler Or Chat Potatoes, Scrubbed750 g
Olive Oil2 1/2 tbs
Ground Cumin1 tsp
Coriander1 tsp
Smoked Paprika1 tsp
Flaked Almonds1/4 cup
Flaked Coconut1/4 cup
Pure Maple Syrup1 tbs
Chilli Flakes, Roughly Chopped Or Crushed1/2 tsp
Rocket1 cup
Parsley Leaves1/4 cup
Black Sesame Seeds3 tsp
Micro Herbs, To Serve (Optional)
Plant Based Aioli Garlic Mayonnaise80 mL


  1. Preheat oven to 220°C fan forced. Cut potatoes into chunks. Place into a saucepan. Cover with cold water. Add a good pinch salt and bring to the boil. Reduce heat to medium, boil gently for 10 minutes until par boiled. Drain well.
  2. Transfer potatoes to a greased roasting pan. Combine 2 tablespoons of the oil with coriander, cumin and paprika, season well with salt and pepper. Spoon over the potatoes, turn to coat. Roast for 20-30 minutes or until potatoes are golden. Set aside for 30 minutes to cool to room temperature. Add Birch & Waite Plant Based Aioli Garlic Mayonnaise and toss gently to coat.
  3. Meanwhile, combine almonds, coconut, maple syrup, chilli flakes and remaining 2 teaspoons oil in a small nonstick frying pan over medium heat. Cook, stirring for 3-5 minutes or until golden. Spoon out onto a sheet baking paper to cool. Break into pieces.
  4. Add rocket, parsley and half the sesame seeds to the potatoes, toss gently. Sprinkle over the almond mixture, remaining sesame seeds and micro herbs to serve.

Variation; Try adding 175g (11/4 cup) blanched, peeled broad beans to the salad.

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