Our Chef’s Salad Recipe

When Grilled potatoes are tossed with a zesty olive oil Mayo will make you crave for more but Veeba assures no guilt with their low fat & light
Olive Oil Mayonnaise .


  • 2 pounds small red potatoes, scrubbed
  • 4 spring onion Leaves , chopped
  • 2 cups of corn
  • 1 tablespoon of garlic paste
  • 2-3 tablespoons olive oil
  • ¾ cup Veeba Olive oil mayonnaise
  • ½ teaspoon cumin


  • To pre-cook the potatoes, place them whole in a stock pot of boiling salted water and cook for 15 – 20 minutes until they are just tender. Cut in half or in quarters.
  • Preheat the oven grill for 5-7 mins. Brush your potatoes with olive oil and season with salt and pepper. Grill the potatoes for 10-15 mins but they should be cooked through in step one.
  • Sauté the spring onions and corn in olive oil for 2 mins.
  • Mix Veeba olive oil mayonnaise, garlic paste, and cumin. Season with salt and pepper.
  • Put Potatoes, corn and spring onions in a bowl and add
    Olive Oil Mayonnaise Dressing.
  • Can be served warm.

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