With a slight Pukara Estate twist on a classic potato salad, you’ll leave your guests wondering why yours tastes so good!



  • 1kg (2.2 lb) baby new potatoes, halved
  • 3/4 cup of your favourite flavoured Pukara Estate whole-egg mayonnaise
  • 1/4 cup sour cream
  • 4 green shallots, sliced
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons of Pukara Estate Cashew & Roast Onion Dukkah
  • 1/4 cup water



  1. Bring a large saucepan of water to the boil over medium heat. Add the potatoes and cook for 10 minutes or until tender when tested with a skewer.
  2. Remove the saucepan from the heat and drain the potatoes in a large sieve or colander. Rinse the potatoes under cold running water until cooled.
  3. Mix the Pukara Estate whole-egg mayonnaise, sour cream, shallots, parsley, water, and Pukara Estate Cashew & Roast Onion Dukkah in a bowl until combined.
  4. Drizzle the dressing over the potatoes. Serves 4-6.


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