Roasting potatoes for a potato salad instead of steaming is a revelation. With added delicious flavour and texture notes, this dish works brilliantly for lunch as well as being the perfect BBQ side.
Roasted potato salad with sour cream and shallots
Equipment
- Large baking tray
- Frying pan
- Large bowl
Ingredients
- 900 g Maris Piper potatoes
- 3 tbsp olive oil
- 1.5 tsp salt
- 1 tsp freshly ground black pepper
- 4 medium echalion shallots thinly sliced
- 2 cloves of garlic finely chopped
- 80 g sour cream
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
- 2 tbsp flat-leaf parsley chopped
Method
- Preheat the oven to 200⁰c.
- Peel and cut the potatoes into ¾ inch chunks. In a large bowl toss together the potatoes, 2 tbsp of the oil and 1 tsp salt and the black pepper.
- Spread out into a single layer on a large baking tray and roast, stirring once halfway through, until browned and cooked through, about 25-30 minutes. Remove from the oven and let cool slightly.
- While the potatoes are roasting, heat the remaining oil in a frying pan on a medium heat. Add the shallots and the remaining salt. Cook for about 5-7 minutes, stirring occasionally, until softened and brown. Add the garlic and cook for a further 2 minutes. Remove from the heat.
- In a large bowl, stir together the sour cream, mustard, and red wine vinegar. Add the cooked potatoes, shallots and garlic and gently toss to coat.
- Taste for seasoning and stir through the parsley. The salad can be served warm or at room temperature.
Nutrition
Recipe courtesy of UK Shallots
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