Recipes WARM ROAST POTATO SALAD
WARM ROAST POTATO SALAD
We’re a bit potato obsessed this month and have been playing around coming up with recipes that celebrate this earthy veggie. Recipes like this warm roasted potato salad. Nix the traditional mayo, stuff it with loads of Mediterranean flavours and finish it with a generous glug of vinaigrette flavoured with our super versatile Sweet & Smoky BBQ seasoning!
- WHAT YOU WILL NEED -
- FOR THE ROAST POTATO SALAD
- FOR THE DRESSING
- 1 kg baby potatoes
- 4 Tbsp extra virgin olive oil
- 2 Tbsp extra virgin olive oil
- 3 Tbsp white balsamic vinegar
- 6 twists of Cape Herb & Spice NEW CERAMIC SEA SALT GRINDER
- 1 small clove garlic, finely minced
- 1 packet of streaky bacon, diced
- ½ tsp wholegrain mustard
- 3 Tbsp capers
- ¼ tsp honey
- 10 caper berries
- 8 twists of Cape Herb & Spice TALL SWEET & SMOKY BBQ GRINDER
- 1 red onion, finely sliced
- 6 twists of Cape Herb & Spice NEW CERAMIC BLACK PEPPERCORNS GRINDER
- 6 sundried tomatoes (the ones preserved in oil, not the dry ones), sliced one small sachet or small bottle of pitted black or green olives; very large handful of flat-leaf parsley, roughly chopped edible flowers (optional)
- METHOD -
Start by making the dressing so that it has time to infuse. Simply whisk all the dressing ingredients together and set it aside.
Wash and dry the potatoes. Pour over 1-2 tablespoons olive oil and toss to ensure the potatoes are all lightly coated with oil. Tumble potatoes onto a baking tray and grind over Cape Herb & Spice Atlantic Sea Salt. Bake in a pre-heated 200˚C oven until the potatoes are cooked through and soft – it takes about 30 minutes depending on the size of the baby potatoes.
While the potatoes are roasting, fry the bacon until crispy. Add the bacon and the rest of the salad ingredients (except the parsley) to a large bowl. Once the potatoes are cooked, add them to the rest of the salad ingredients while still super hot and immediately pour over the dressing. Toss to ensure everything is thoroughly coated in dressing. (Tip: if the baby potatoes are very small, leave them whole. If some are quite large, you can halve them.) Scatter over the parsley, give it a final toss and serve warm.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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