Kanga Banga Potato Salad with Yoghurt Dressing

with lemon, herb & greek yogurt dressing

Prep 20 min

Time 1 hr

Serves 8

What you'll need

500g pack Kanga Bangas
Olive oil spray
1kg baby potatoes, halved
juice of a medium lemon
½ small red onion, finely diced
¼ cup cornichons, chopped
2 celery stalks, sliced
4 radishes, thinly sliced
1 cup baby spinach leaves
¼ cup celery leaves


¾ cup Greek yogurt
1 tablespoon egg mayonnaise
2 teaspoons Dijon mustard
¼ cup mint, chopped
¼ cup parsley, chopped
zest of a medium lemon
salt flakes and freshly ground black pepper

How to cook it

  1. Preheat oven to 200C (180C fan-forced) and lightly spray a non-stick baking tray with oil.
  2. Place halved potatoes cut side down on prepared tray and lightly spray the tops. Place in preheated oven for 1 hour, turning after 30 minutes. For the final 10 minutes of cooking, drizzle over lemon juice and continue cooking.
  3. Meanwhile for the dressing, combine all the ingredients together in a small mixing bowl, stirring until well combined. Set aside until required.
  4. Remove potatoes from oven, place in a large salad bowl and add half the dressing, stirring until well coated. Allow potatoes to cool slightly and soak up dressing.
  5. For the sausages, heat a barbecue to medium, lightly spray sausages with cooking oil. Place on preheated barbecue grill, turning often until cooked through. Alternatively, cook in oven at 180C for 20 minutes, or until cooked through.
  6. To finish salad, thickly slice sausages and add to potatoes, followed by red onion, cornichons, celery, radishes, baby spinach, celery leaves and remaining dressing. Toss gently until combined.
  7. Fat: 2.6g (1.3g saturated), Calories: 199