VEGETARIAN FRIENDLY
Crispy Herby Roast Potato Salad
A no-mayo potato salad with crispy roast potatoes, herbs, feta and capers.
EASY
1 HOUR
SERVES 8
ABOUT THE RECIPE
Roast potatoes as potato salad is exactly the kind of loophole I support. The potatoes stay crisp at the edges, the mustardy vinaigrette soaks in while they are warm, and feta, capers, herbs and pine nuts make it feel properly loaded. No mayo required.
THE RECIPE
Ingredients
Roast Poatoes
1 kg baby potatoes
2 tbsp olive oil
30 g butter, melted
1 tsp salt
½ tsp black pepper
Dressing
1 tsp honey
2½ tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp wholegrain mustard
1 tbsp white wine vinegar
¼ tsp salt
¼ tsp freshly ground black pepper
Potato Salad
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely sliced
1 tbsp fresh dill, finely chopped
¼ small red onion, very thinly sliced
1 tbsp capers, rinsed and roughly chopped
1 cup rocket
80 g feta, crumbled
2 tbsp pine nuts, toasted
Cracked black pepper and flaky sea salt, to finish
Method
1.
Preheat the oven to 220°C. Wash the baby potatoes and pat dry with a clean tea towel. Cut into quarters, or halves if the potatoes are particularly small.
2.
Add the potatoes to a large bowl and toss with the olive oil, melted butter, salt and black pepper. Spread evenly onto a baking tray and roast for 40 minutes, turning halfway through, until deeply golden and crisp. Remove from the oven and allow the potatoes to rest on the tray for 10 minutes.
3.
Meanwhile, whisk together the honey, extra virgin olive oil, Dijon mustard, wholegrain mustard and white wine vinegar in a small bowl. Season with salt and pepper to taste.
4.
Transfer the warm potatoes to a large serving bowl. Drizzle over half of the dressing and gently toss to coat.
5.
Add the parsley, chives, dill, red onion, capers and rocket. Drizzle over the remaining dressing and gently fold everything together until just combined.
6.
To finish, fold through half of the feta and pine nuts, then scatter the remaining feta and pine nuts over the top. Season generously with cracked black pepper and flaky sea salt. Serve warm or at room temperature.
SAMANTHA'S NOTES
Dress while warm
Serve warm
Season at the end
Toss the potatoes with the dressing while they are still warm. They absorb more flavour this way, especially around all those crisp edges.
This salad is best served warm or at room temperature. If making ahead, refrigerate it, then let it sit out for about 30 minutes before serving.
Taste just before serving and adjust with flaky sea salt if needed. Potatoes absorb seasoning as they sit, so a final check makes a real difference.
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