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Crushed potato salad

Please enjoy this specially made Fine Dining recipe, made with great-tasting Barambah Organics products.


  • 500g of small kipfler potatoes
  • 1 1/2 cups of Barambah natural yoghurt
  • 2/3 cup of chopped gherkins
  • 1 bunch of dill, picked and finely chopped
  • 1 Tablespoon of capers
  • 3 Tablespoons of seeded mustard
  • Barambah olive oil
  • 2 eggs, boiled for 8 minutes
  • Bunch of watercress


  1. Preheat oven to 180 Celsius. Roast kipfler potatoes for 30 minutes, or until golden. Remove from the oven and crush them.
  2. To make the dressing combine yoghurt, 1/3 cup of the gherkins, dill, capers and 1 Tablespoon of mustard. Season to taste.
  3. To prepare the salad spoon the dressing onto a plate. Put the crushed potatoes into a bowl with 2 tablespoons of seeded mustard and a glug of olive oil and toss them until coated. Place the dressed potatoes on top of the dressing and top with sliced boiled eggs, gherkins and watercress.

So fresh...from Paddock to Plate