Baby Golden Gourmet Potatoes, Smashed Pea, Fresh Mozzarella and Prosciutto Salad

Prep Time Cook Time Total Time Author Serves
15 minutes 20 minutes 35 minutes 8 people

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Christmas is a special time, so don’t compromise on flavour with our gorgeous Golden Gourmets! These potatoes are grown by our family-owned, fifth-generation farm in the South Island. Enjoy as a side dish, or the main event – it’s your choice! Merry Christmas from our family, to yours.

Founder Robin Oakley has been passionate about growing vegetables since he was a young boy. He grew up in rural Canterbury inspired by growers such as his father and grandfather. He founded the company in 1985 with the vision of providing the freshest products to his customers. His commitment to quality from crop to supermarket has been his mission.

In 2021, Oakley’s vegetables are enjoyed across New Zealand by kiwi families. Oakley’s are located in Southbridge with a diverse team committed to providing New Zealand their favourite vegetables. Oakley’s works alongside the community and encourages an active lifestyle whilst giving back to the locals. 

Potato Salad

Ingredients:

1.5kg box Oakleys’s Baby Goldens, halved 

 

Dressing 

2 T extra virgin olive oil 

2 T white wine vinegar 

1 tsp Dijon mustard 

salt & pepper 

 

Smashed Peas 

1 T olive oil 

1 shallot, finely chopped 

2 cloves garlic, crushed 

250g baby peas, thawed 

salt & pepper 

 

2 x 150g balls of fresh mozzarella, torn into pieces 

100g prosciutto, torn into smaller pieces 

mint leaves and/or pea tendrils to garnish  

Instructions:

Place the halved baby goldens into a large saucepan, and cover with cold water. Season with salt, and bring to the boil. Simmer for 6 – 8 minutes or until tender. Drain well. 

 

Meanwhile mix the dressing ingredients together in a bowl. While the potatoes are hot toss in the dressing. Leave to cool. This part can be done in advance. 

 

Smashed Peas 

Heat the oil in a small saucepan, and add the shallot and garlic and cook for 5 -10 minutes on a medium heat or until the shallots are soft. Add in the peas and stir to coat. Season well, and the using a potato masher smash the peas up roughly. 

 

To Serve 

Season the torn mozzarella with salt and pepper. Arrange half the dressed potatoes on a large serving platter, spoon over half the peas, half the torn mozzarella, and prosciutto. Repeat with the remaining dressed potatoes, peas, mozzarella, and prosciutto. Then top with the mint leaves, pea tendrils, and a grind of black pepper. 

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