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Warm roast potato salad
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Herb and lemon roasted potato salad - ideal summer side dish.
Ingredients:
  • 1.5kg small chat potatoes, halved
  • 5 slices prosciutto, chopped
  • 36.40 gm classic olive oil
  • 58.75 gm Light Sour Cream
  • 61.88 gm whole-egg mayonnaise
  • 21.00 gm lemon juice
  • 20.00 ml drained capers, chopped
  • 20.00 ml chopped fresh flat-leaf parsley leaves
  • 20.00 ml chopped fresh basil leaves
Instructions:
  • Preheat your grill on high with the hood closed. Boil potatoes in salted water until just tender, about 15 minutes. Drain and transfer to a large bowl. Mix in prosciutto, oil, and season with pepper. Toss to combine.
  • Spread the potato mixture in a large disposable foil baking tray. Lower the heat to medium. Cook, covered, for 40 to 45 minutes until golden and fork-tender.
  • In a large bowl, mix together sour cream, mayonnaise, lemon juice, capers, half of the parsley, and half of the basil. Add the potato mixture and toss to coat. Sprinkle the remaining parsley and basil on top before serving. Enjoy!

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