Cucumber and avocado Braai Potato Salad

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Ingredients

• 1kg baby potatoes
• ¼ cup dill sprigs, roughly chopped
• 2 tbs apple cider vinegar
• 1 tbs Dijonnaise
• 3 tsp honey
• ½ cup olive oil
• 1 large cucumber, halved, seeded, diagonally sliced
• 1 large avocado, destoned, sliced
• 100g bag baby spinach
• 4 spring onions, sliced
• Mint leaves, to serve

Directions

1. Place potatoes in a large saucepan and cover with cold water.
2. Bring to the boil over high heat. Simmer for 8 minutes or until just tender. Drain.
3. Meanwhile, combine dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
4. Heat a chargrill pan over high heat.
5. Thickly slice potatoes and combine in a bowl with remaining oil. Season.
6. Cook potato on chargrill for 2 minutes each side or until golden.
7. Combine potato, cucumber, avocado, spinach and onion on a platter.
8. Drizzle dressing over and garnish with mint leaves to serve.