Roast Potato and Herb Salad
Crispy golden potatoes cooked to perfection, tumbled with herbs and drizzled with a lemon yoghurt dressing, topped with capers. Yum.
Roast Potato and Herb Salad
Roast Potato and Herb Salad
Roast Potato and Herb Salad
Move over soggy potato salad, there’s a new spud in town. If you’re like me (always looking for reasons to eat more roast potatoes) this delicious roast potato salad is the perfect excuse to get cookin.
These roast potatoes need to be parboiled and roasted for an hour in the oven to properly crisp up, but they’re worth the wait! The combination of fresh herbs, yoghurt and lemon makes this salad feel light and fresh. A perfect accompaniment to a roast chicken, lamb or pork.
What you need to make Roast Potato and Herb Salad
How to make Roast Potato and Herb Salad
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.
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of 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.
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.
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of 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.
Watch how to make Roast Potato and Herb Salad
Watch how to make Roast Potato and Herb Salad
Frequently asked questions & tips for Roast Potato and Herb Salad
Roast Potato and Herb Salad
- 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)
- 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.