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 -
- 1 packet of streaky bacon, diced
- 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)
- 6 twists of Cape Herb & Spice NEW CERAMIC BLACK PEPPERCORNS GRINDER
- 1 red onion, finely sliced
- 8 twists of Cape Herb & Spice TALL SWEET & SMOKY BBQ GRINDER
- 10 caper berries
- ¼ tsp honey
- 3 Tbsp capers
- ½ tsp wholegrain mustard
- FOR THE ROAST POTATO SALAD
- 1 small clove garlic, finely minced
- 6 twists of Cape Herb & Spice NEW CERAMIC SEA SALT GRINDER
- 3 Tbsp white balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 4 Tbsp extra virgin olive oil
- 1 kg baby potatoes
- FOR THE DRESSING
- 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
YOU MIGHT ALSO LIKE
LOADED MASHED POTATO ROSTI
20 Dec 2021
What to do with leftover mashed potato? Make something fabulous of course! Rösti are normally made from raw potatoe...
PROVENCAL VEGETABLE TIAN
27 Sep 2022
Packed with flavour, light and heart healthy – Mediterranean-inspired eating focused on veggies is perfect for the...
ASIAN BBQ ROASTED SWEET POTATOES
06 Aug 2019
Ditch the normal potato salad at your next braai and serve up jewel-coloured sweet potatoes instead. Smack it out of the...
PARMESAN TRUFFLE FRIES WITH CHIPOTLE MAY...
20 Aug 2020
Talk about the perfect burger side…can you handle this? True decadence with such ease – this fancy sounding...