Friday, 18 November 2011

Smashed Roast Potato Salad

It is salad season again down here in the Southern Hemispheric summer. I lose my appetite in the heat, a cold and refreshing salad is a welcomed sight on the dinner table. 

Ingredients (serves 4)
8 baby chat potatoes, left unpeeled, washed
1 stalk of spring onion, finely chopped
1 small bunch of parsley, finely chopped
2 strips of bacon, diced
¼ red onion, finely sliced
1 tbsp seeded mustard
2 tbsp of whole egg mayonnaise
1 tbsp lemon juice
1 tbsp of olive oil

1.          Toss potatoes lightly in olive oil.
2.          Roast the potatoes in the oven for 20-30 minutes. You can parboil the potatoes to reduce the oven time.
3.          In the last 10 minutes, sprinkle the bacon pieces around the potatoes in the oven.
4.          Smash the potatoes slightly with a potato masher while they’re still hot once out of the oven.
5.          Add everything else in and toss.

1 comment:

  1. looks delish! I have a very similar receipe, which adds some crumbled ricotta cheese and it's SO moreish.


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