Ingredients
Roast Potato Salad
- 1 kg potatoes - washed with skin on
- 2 tablespoon cooking oil
- 1/2 teaspoon each: onion powder, garlic salt, freshly ground black pepper
Dressing
- 1/2 cup each: sour cream, mayonnaise
- 2 spring onions - chopped
- 2 tablespoons fresh dill - finely chopped
- 2 tablespoons fresh parsley - finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Extra chopped herbs for serving
Method
Roast Potato Salad
- Cut the potatoes into large chunks.
- In a large bowl, combine the potatoes with the oil, onion powder, garlic salt and pepper.
- Preheat oven to 180oC (160oC fan bake). Line a roasting tray with baking paper.
- Spread the potatoes out onto the prepared tray and roast for 50 - 60 minutes or until golden brown.
- In a medium bowl, combine all the dressing ingredients.
- When the potatoes are cooked, place them on a serving plate and place dollops of the dressing over the potatoes. Serve sprinkled with extra chopped herbs.