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Mixed potato salad with pickled onion dressing
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Festive, versatile summer side dish perfect for any celebration.
Ingredients:
  • 1.2kg baby chat potatoes, halved
  • 20g butter, chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 400g slender sweet potato, cut into 5mm-thick rounds
  • 1 small red onion, thinly sliced into rounds
  • 20.00 ml white balsamic vinegar
  • 21.00 gm lemon juice
  • 5.00 gm caster sugar
  • 220g fresh peas or frozen peas, blanched
  • 100g smooth feta, crumbled
Instructions:
  • Preheat your oven to a toasty 220C/200C fan forced and get those 2 large baking trays all cozy with some baking paper.
  • Add the potato to a saucepan, cover with cold water, and bring to a boil over medium-high heat. Let it simmer for 6 minutes or until just tender. Drain and cool under cold running water.
  • Evenly distribute the potato on one tray. Sprinkle with butter and drizzle with 1 tablespoon oil. Season to taste. Spread out the sweet potato on a separate tray and drizzle with 1 tablespoon oil. Season to taste. Roast sweet potato on the top oven shelf, turning halfway through, for about 20 minutes until soft, and roast the potato on the middle shelf, turning halfway through, for 25-30 minutes until golden brown.
  • Place the onion in a heatproof bowl and cover with boiling water for 3 minutes. Drain and refresh under cold running water. In a large bowl, whisk together vinegar, lemon juice, sugar, and remaining oil. Season the dressing, add the red onion, and let it sit for 10 minutes to macerate.
  • Combine the potato, sweet potato, pickled onion mixture, peas, and feta in a serving bowl, then gently toss together.

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