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 and Shallot Salad
(© ukshallot.com)
Roasted Potato and Shallot Salad
Print Recipe
Nutrition Facts
Roasted potato salad with sour cream and shallots
Amount Per Serving
Calories 329 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 12mg4%
Sodium 910mg40%
Potassium 1082mg31%
Carbohydrates 45g15%
Fiber 6g25%
Sugar 4g4%
Protein 6g12%
Vitamin A 302IU6%
Vitamin C 50mg61%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted potato salad with sour cream and shallots

Roasting the potatoes adds tons of flavour
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch, Side Dish
Cuisine: British
Servings: 4
Calories: 329kcal

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

Calories: 329kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 12mg | Sodium: 910mg | Potassium: 1082mg | Fiber: 6g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 50mg | Calcium: 66mg | Iron: 2mg

Recipe courtesy of UK Shallots

ADVERTISEMENT

Best-selling BBQs

Stuck for inspiration? Check out our list of best-selling Amazon products!

No products found.

You may be interested in…

This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.

ADVERTISEMENT

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.