Warm roast potato salad

Cooking Appetiziers Warm roast potato salad

Everyone loves potato salad and this warm roast potato version with eggs and spiced marinade is a fantastic twist on the classic favourite.

Lables: Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220C or 200C fan-forced. Place 1 large baking tray in oven.
  2. Place potatoes on hot tray. Roast for 30-35 minutes or until crunchy.
  3. Meanwhile, place eggs in a small saucepan. Cover with water. Bring to the boil. Boil for 6 minutes. Drain. Cool in cold water. Peel when cool enough to handle. Cut into quarters.
  4. Meanwhile, combine oil, mustard, vinegar, capers, eschalot, garlic and herbs in a large bowl. Season. Add roasted potatoes and eggs and gently toss to coat. Serve immediately.

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800g pkt McCain Roast Potatoes Traditional
2 eggs
1/4 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp baby capers, drained, rinsed
1 eschalot, finely chopped
1 small garlic clove, crushed
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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