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Warm Roasted Potato Salad with Dill and Capers

Cook Time

70 minutes

Prep Time

10 minutes

Serves

My warm roasted potato salad with dill and capers is just delicious. Crispy golden potatoes cooked to perfection, tumbled with rocket/arugula, dill and capers and drizzled with a lemon yoghurt dressing.

Ingredients

1kg washed potatoes

2 tbsp olive oil

50g salted butter

3 cloves of garlic, finely diced

1.5 tbsp baby capers

1.5 tbsp dill, separated into little tufts

1/2 cup of parsley, chopped

1/2 tbsp lemon zest and juice

1 tbsp mayo

1 tsp dijon

1 tbsp Greek yoghurt

Pinch salt

Pinch pepper

2 cups rocket (arugula)

Instructions

Preheat your oven to 220 C / 430 F place your roasting tray in the oven. Cut potatoes in half, then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges)
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes
Add the oil and the butter to the hot pan and allow the butter to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes, using a spatula, turn the potatoes over, roast for another 30 minutes
Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown
Once cooked, remove from the oven and let cool for 10 minutes. This prevents them from warming the dressing and becoming soggy
For the dressing, mix together the yoghurt, mayo, dijon, lemon zest and juice, salt and pepper in a bowl
To make the salad, toss ⅔ of the potatoes, rocket, parsley, 1 tbsp dill, 1 tbsp baby capers, and dressing in a bowl, until combined
Top with some more remaining potatoes, rocket leaves, herbs and capers for decoration.