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Roast potato salad with cranberry dressing
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate roast potato salad with a decadent sweet cranberry dressing fit for royalty.
Ingredients:
  • 1kg chat (small coliban) potatoes, halved
  • 2 medium red onions, halved, cut into thin wedges
  • 1 bunch asparagus, ends trimmed
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 bunch watercress, stems trimmed
  • 115g (1/2 cup) whole egg mayonnaise
  • 75g (1/4 cup) cranberry sauce
  • 20.00 ml red wine vinegar
  • Salt & ground black pepper, to taste
Instructions:
  • Preheat the oven to 220°C.
  • In a large roasting pan, combine potatoes, onions, and oil, ensuring everything is well coated. Roast in a preheated oven, stirring occasionally, for 45 minutes until beautifully golden and tender.
  • Bring a saucepan of water to a boil. Add asparagus and cook for 1-2 minutes until tender. Drain and cool under cold running water.
  • Combine mayonnaise, cranberry sauce, vinegar, salt, and pepper in a bowl and whisk until smooth to create the delicious cranberry dressing.
  • Transfer the hot potatoes and onions to a bowl. Add the asparagus and capsicum, toss together. Distribute the watercress into serving bowls, then top with the potato mixture. Drizzle dressing over the salads and serve the extra dressing on the side.

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