adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast potato salad with spicy buttermilk dressing
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevated salads with vibrant, fresh ingredients and gourmet dressings.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 2.50 gm smoked paprika
  • 800g chat potatoes, halved
  • 2 corn cobs, husks and silks removed
  • 1/2 small iceberg lettuce, leaves torn
  • 400g can red kidney beans, drained, rinsed
  • 40.00 ml chopped fresh chives
  • 40.00 ml fresh flat-leaf parsley leaves
  • 130.00 gm buttermilk
  • 40.00 ml horseradish cream
  • 40.00 ml white wine vinegar
  • Large pinch of cayenne pepper
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a large baking tray with baking paper.
  • In a large bowl, mix together 1 tablespoon of oil and paprika. Add the potato and season with salt and pepper. Toss everything well to coat. Transfer to a prepared tray and bake for 25 minutes, flipping the potato halfway through, until golden and tender.
  • Brush the corn with the remaining oil and char on a preheated chargrill pan for 10 minutes, turning occasionally, until tender and nicely charred. Transfer to a board, let it cool for 5 minutes, then remove the kernels from the cobs.
  • Create Spicy Buttermilk Dressing: Combine buttermilk, horseradish cream, vinegar, garlic, and cayenne pepper in a jug. Season with salt and pepper, then mix well.
  • In a bowl, combine potato, lettuce, beans, and corn. Drizzle with dressing and sprinkle with chives and parsley. Serve and enjoy!

Similar Recipes