| Serves | 2 |
| Preparation Time | 10 minutes |
| Cooking Time | 40 minutes |
| Oven Temp | 160°C |
| Oven Setting | Fan Forced |
Basic Potato Salad and Variations
What makes this potato salad so much better than your average one is that the potatoes are roasted first before going into the salad. This not only gives the salad a wonderful texture, but the flavour is just divine. Make sure you use a good quality flaked salt to sprinkle over the potatoes before you bake them. It's amazing how much of a difference it makes to the final flavour.
Ingredients
- 1 Tbsp flat leaf parsley, chopped
- ¼ cup natural yoghurt or sour cream
- 2 Tbsp basic mayonnaise, or manufactured whole egg mayonnaise
- 1 Tbsp olive oil
- 1 Tbsp wholegrain mustard
- 600g potatoes (choose from small Kipfler, desirees, Nicolas, pontiacs, baby colibans, blue congos, russets etc)
- Small handful flaked salt
- Freshly ground black pepper, to taste
Method
- Preheat the oven.
- Bring a saucepan of water to the boil, add the potatoes nad cook for 5 minutes then drain well.
- Place potatoes in a lightly oiled roasting pan, brush with oil and sprinkle with salt.
- Place the roasting pan and bake in the oven for 20 minutes or until they are tender.
- To make dressing, mix the yoghurt or sour cream, mayonnaise and mustard to combine.
- Drain oil from vegetables and place potatoes in a large bowl.
- Spoon over the dressing, toss to combine and serve immediately sprinkled with chopped parsley.
Variations
To the potatoes in the bowl add the following ingredients before folding through the dressing…
- Peas Feta and Rocket – 3 Tbsp fresh peas, 150g crumbled fetta cheese and 2 handfuls of baby rocket.
- Radishes and Chives – 6-8 small radishes chopped or sliced and 2-3 tablespoons fresh snipped chives.
- Broad Beans and Watercress – 1 cup cooked broad beans and 1 cup chopped watercress.
- Mushrooms, Cucumber and Bacon – 1 cup sliced button mushrooms, ½ cup diced seeded cucumber and crumbed crispy bacon (can also used oven roasted prosciutto as well if preferred).
- Cheese and Roasted Capsicum – 1 cup grated tasty cheese and 1 cup sliced roasted capsicum.
