Name: Mixed herb and roast potato salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 800g chat potatoes, halved; 36.40 gm olive oil; 125.00 ml firmly packed fresh flat-leaf parsley leaves; 62.50 ml fresh dill; 40.00 ml roughly chopped fresh chives; 20.00 ml white wine vinegar; 14.40 gm honey; 11.80 gm wholegrain mustard; 56.88 gm extra virgin olive oil

Mixed herb and roast potato salad

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Crispy roasted potato salad with zesty herbs, ideal for summer gatherings.

Ingredients:

800g chat potatoes, halved
36.40 gm olive oil
125.00 ml firmly packed fresh flat-leaf parsley leaves
62.50 ml fresh dill
40.00 ml roughly chopped fresh chives
20.00 ml white wine vinegar
14.40 gm honey
11.80 gm wholegrain mustard
56.88 gm extra virgin olive oil

Instructions:

Preheat your oven to 220°C/200°C fan-forced. Place the potatoes in a bowl and drizzle with oil, then season with salt and pepper. Mix well to coat the potatoes evenly, then transfer them to a roasting pan.
Roast the potato, making sure to turn it halfway through, for 35 to 40 minutes until it's golden and tender. Then, allow it to cool for 20 minutes.
Prepare the honey mustard dressing by placing vinegar, honey, mustard, and oil in a jar with a lid. Add salt and pepper, then securely close the lid and shake well to combine.
Combine potato, parsley, dill, and chives in a large bowl. Drizzle with dressing and toss together. Serve.

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