Aug 9, 2012

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Roast Potato, Parsley & Tomato Salad

If you feel like both roast potatoes and a salad to accompany your meal why not combine the two? Unlike traditional creamy potato salads where the main ingredient is the spuds this salad is lighter on the potatoes, with the emphasis on the salad components. You’ll consume less potatoes which is a good thing given how moreish these little golden, crunchy nuggets are – think bread croutons but made of potatoes instead. This recipe is a great barbecue side dish.  The salad and dressing can be prepped ahead and the hot potatoes tossed through at the last moment.

Ingredients – Serves 2-3

4 medium roasting potatoes (I used Desiree), washed and cut into small cubes, no need to peel the potatoes
Olive Oil
4 cloves of garlic, peeled and roughly chopped
1 large bunch of flat leaf parsley, leaves removed from stems
1 punnet of cherry tomatoes, cut into quarters
1 eschallot, halved and sliced thinly
The green ends of 4 spring onions, finely sliced
1 tablespoon capers
1/2 a red chilli finely chopped

1/2 teaspoon salt
Juice of 1 lemon
1 teaspoon dijon mustard
2 Tablespoons Olive oil
1 tablespoons sweet chilli sauce


Preheat oven to 220C. place the potatoes in a shallow sided baking tray and drizzle with enough olive oil to coat them well.  Season with salt and bake for 30 minutes. After this time toss the potatoes around and add the chopped garlic and place them back in the oven for a further 20 minutes. If your potatoes are already golden at this point, lower the heat of the oven slightly to avoid burning.


While the potatoes are roasting prepare the salad by combining all the remaining salad ingredients on a platter.  To make the dressing whisk all the ingredients in  a small bowl and check for seasoning.  You want it to be quite sharp. When the potatoes are ready, dress the salad with half the dressing and add the potatoes, toss them through the salad lightly and drizzle over the rest of the dressing.  Serve straight away while the potatoes are still hot.

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