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  • 500 g new potatoes, halved or quartered
  • 2-3 red capsicums, cut into large dice
  • 6-8 garlic cloves, peeled
  • 2-3 Tbsp oil
  • salt and pepper to season
  • 2 cups Wattie’s frozen Chuckwagon Corn Mix
  • ½ - 1 cup freshly torn herb leaves (oregano, parsley or chives)
  • 3-4 spring onions, sliced
  • ½ cup Eta Lite and Free French Dressing


1. Toss the potatoes, red peppers and garlic cloves in the oil and season well with salt and pepper. Place on a foil-lined tray and bake at 200°C for around 30 minutes until the potatoes are tender.

2. Sprinkle the Wattie's Frozen Chuckwagon Corn Mix over the potatoes in the oven and cook for a further 3 minutes until the frozen vegetables are warmed through.

3. Transfer to a bowl and toss with the torn herbs, spring onions and Eta Lite and Free French Dressing. Serve warm with meat from the barbeque.


For variations try the following:

Add 100g sliced salami or shredded ham

Add 1/2 cup black olives

Add 2-3 sliced sundried tomatoes

Rate and Review

3 Ratings Warm Potato Salad

Reviews (3)

Sonia's Review | Rating

This feeds heaps of people and is always a foundation salad for BBQs - I usually mix the vege combinations up a bit depending on time and who's coming to dinner!

Rochelle's Review | Rating

My husband said this is the BEST potato salad he has ever tasted all he said was " mmmmmmm this is like CAFE food!" a great cafe that is!

Val's Rating