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Warm roast potato salad
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate your potato salad with warm roasted potatoes, hard-boiled eggs, and a flavorful spiced marinade. A delicious twist on a classic favorite!
Ingredients:
  • 800g pkt Roast Potatoes Traditional
  • 56.88 gm extra-virgin olive oil
  • 23.40 gm Dijon mustard
  • 20.00 ml apple cider vinegar
  • 40.00 ml baby capers, drained, rinsed
  • 1 eschalot, finely chopped
  • 1 small garlic clove, crushed
  • 62.50 ml finely chopped flat-leaf parsley
  • 62.50 ml finely chopped mint
Instructions:
  • Preheat your oven to 220C or 200C fan-forced and place a large baking tray inside.
  • Arrange the potatoes on a preheated tray. Roast until golden and crunchy, about 30-35 minutes.
  • In a small saucepan, gently boil eggs for 6 minutes. Drain and cool in cold water, then peel and quarter.
  • In a large bowl, mix together oil, mustard, vinegar, capers, eschalot, garlic, and herbs. Season with salt and pepper. Add in the roasted potatoes and eggs, gently toss to coat, and serve right away.

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