Roast potato salad with spicy buttermilk dressing

Recipes / Vegetarian

Theyve come a long way from wilted iceberg, floury tomatoes and sugary dressings. Nowadays, youll find salads like this, dressed to the nines.

Recipe «Roast potato salad with spicy buttermilk dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp extra virgin olive oil, 1 tsp smoked paprika, 800g chat potatoes, halved, 2 corn cobs, husks and silks removed, 1/2 small iceberg lettuce, leaves torn , 400g can red kidney beans, drained, rinsed, 2 tbsp chopped fresh chives, 2 tbsp fresh flat-leaf parsley leaves , 1/2 cup buttermilk, 2 tbsp horseradish cream, 2 tbsp white wine vinegar, 1 garlic clove, crushed, Large pinch of cayenne pepper.

Ingredients:

  • 1 1/2 tbsp extra virgin olive oil 
  • 1 tsp smoked paprika 
  • 800g chat potatoes, halved 
  • 2 corn cobs, husks and silks removed 
  • 1/2 small iceberg lettuce, leaves torn 
  • 400g can red kidney beans, drained, rinsed 
  • 2 tbsp chopped fresh chives 
  • 2 tbsp fresh flat-leaf parsley leaves 
  • 1/2 cup buttermilk 
  • 2 tbsp horseradish cream 
  • 2 tbsp white wine vinegar 
  • 1 garlic clove, crushed 
  • Large pinch of cayenne pepper 

Instructions

  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  2. Combine 1 tablespoon oil and paprika in a large bowl. Add potato. Season with salt and pepper. Toss to coat. Place on prepared tray. Bake for 25 minutes, turning potato halfway through, or until golden and tender.
  3. Meanwhile, brush corn with remaining oil. Heat a chargrill pan over medium-high heat. Cook corn, turning, for 10 minutes or until charred and tender. Transfer to a board. Stand for 5 minutes or until cool enough to handle. Cut kernels from cobs.
  4. Make Spicy Buttermilk Dressing: Place buttermilk, horseradish cream, vinegar, garlic and cayenne pepper in a jug. Season with salt and pepper. Stir well to combine.
  5. Place potato, lettuce, beans and corn in a serving bowl. Drizzle with dressing. Sprinkle with chives and parsley. Serve.