Roast potato salad with red capsicum and saffron

This gourmet version of roast potato salad is ideal for those special occasions.

Recipe «Roast potato salad with red capsicum and saffron» presented in category Recipes / Salads, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 12 small desiree potatoes, unpeeled, washed, halved, 1 large red capsicum, 2 large garlic cloves, unpeeled, 2 tbsp olive oil, 1 tbsp sea salt flakes , 2 tbsp white wine vinegar, 2 tbsp olive oil, 2 tbsp finely chopped fresh chives , 2 fresh red birdseye chillies, halved, deseeded, finely chopped, 1/4 tsp saffron threads, Sea salt flakes & freshly ground black pepper.

Ingredients:

• 12 small desiree potatoes, unpeeled, washed, halved 
• 1 large red capsicum 
• 2 large garlic cloves, unpeeled 
• 2 tbsp olive oil 
• 1 tbsp sea salt flakes 
• 2 tbsp white wine vinegar 
• 2 tbsp olive oil 
• 2 tbsp finely chopped fresh chives 
• 2 fresh red birdseye chillies, halved, deseeded, finely chopped 
• 1/4 tsp saffron threads 
• Sea salt flakes & freshly ground black pepper 

Instructions

1. To make the dressing, combine vinegar, oil, chives, chilli and saffron in a bowl.
2. Preheat oven to 200°C. Place potato, capsicum and garlic in a large roasting pan. Drizzle with oil and sprinkle with sea salt flakes.
3. Roast in preheated oven for 30 minutes. Remove capsicum and garlic, and place in a small heatproof bowl. Cover tightly with plastic wrap (this helps lift the skin) and set aside for 10 minutes.
4. Roast potato for a further 20 minutes or until tender. Remove from oven.
5. Peel capsicum. Remove seeds and membranes. Cut into thin strips.
6. Squeeze garlic into dressing. Discard skins. Stir until well combined. Taste and season with sea salt flakes and pepper.
7. Combine the potato, capsicum and dressing in a large serving bowl, and gently toss until combined. Set aside for 10 minutes to develop the flavours before serving.