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  • Writer's pictureYiannoulla Burness

Confetti Potato Salad

A perfect side dish, colourful, flavourful and ready to accompany your main.

Choose potatoes that have a waxy texture to be sure they retain their shape while boiling. I always like to use organic potatoes in my cooking as the flavour is so much more pronounced. If you can get away with leaving the skin on the potatoes it adds to the fibre content provides extra nutrients which are concentrated in the skin and adds colour and texture to the dish. In this recipe I am using Desiree potatoes they have a waxy pink-red skin and creamy yellow flesh.

Flavour intensifies if the salad is made ahead of time and allowed to be refrigerated for a few hours before serving.


Here in Australia there are unnumbered varieties of potatoes and because of that only the more common potato will be mentioned here.

Potatoes are one of three types, waxy, starchy and all purpose.


These potatoes have a thin waxy skin, are low in starch and hold their shape well when boiled and cooked. They are great for boiling, roasting, mashing or slicing.

Common wax potatoes are Dutch Cream, Nicola, Bintje, Pink Eye and Kipflers to name a few.


These potatoes have a high starch content and do not hold their shape when cooked. but they make a perfect mash potato.

Common starchy potatoes are Russet and King Edward


These fall somewhere between waxy and starchy potatoes. They have a medium starch content which means they will usually hold their shape when boiled and can also be mashed.

Common all purpose potatoes are Desiree, Sebago, Pontiac, Kennebec


630g Desiree potatoes

35g red capsicum minced

15g orange capsicum minced

15g red onion finely minced

15g flat leaf parsley finely minced

10g fresh mint finely minced


2 1/2 tablespoon fresh squeezed lemon juice

2 tablespoon olive oil

good pinch of salt or to taste


(1) Wash potatoes and cut into bite size pieces.

*Place potatoes in a saucepan and cover with water add 1/2 a teaspoon of salt and bring to the boil.

*Turn heat to medium - low and cook 10 - 15 minutes or until done.

*When they are tender, drain cooking water and set aside.

(2) Prepare the dressing and drizzle over the potatoes while hot. (Potatoes absorb flavours more while they are hot).

*Toss gently and allow to cool.

(3) Add capsicum, onion, parsley and mint to the potatoes before serving.

*Combine, turning potatoes gently so they keep their shape.

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