Mightymite Potato Salad


4 (as a side)


20 mins




300g Baby Purple Potatoes cut in half 

tbls 333s Mightymite  

50g Parmesan  

tbl Olive oil 

2 tsp dried Rosemary

2 Spring Onion Stalks finely sliced  

100g Green beans cut into 2cm pieces 

1 can butter beans – drained and rinsed  

Juice and zest of 1 Lemon  

333s Gherkins roughly chopped 

100ml Sour cream  

100ml Greek yogurt  

2 tsp Dijon  

tbls Olive oil 

Salt and pepper 


Preheat oven to 190 degrees C. Cut the small unpeeled potatoes into quarters.

Lightly boil potatoes until they just start to soften – roughly 10 minutes. Drain and allow to steam out for a few minutes in the saucepan.

While the potatoes are boiling mix together the Mightymite, rosemary and olive oil into a paste 

Pour the Mightymite mix over the potatoes and toss until evenly coated.

Scatter the potatoes over a lined baking tray and bake for 30 minutes until crispy. We like to crush the potatoes a little bit once they are on the baking tray so there are lots of crispy bits.


Once the potatoes are crispy sprinkle with parmesan cheese and bake for a further 5 minutes or until cheese is melted.

In the meantime make the dressing by mixing together sour cream, yogurt, gherkins, dijon, lemon juice and zest. 

Heat a non-stick pan on medium heat, add a drizzle of olive oil and lightly cook the butter beans and green beans for 3 minutes.

Once potatoes are out of the oven toss together the potatoes, beans, spring onion and dressing in a bowl. Season according to taste.


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