Roasted Potato Salad
Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 4-6 people
Ingredients
- 5-6 potatoes, scrubbed clean and cut into bite-sized chunks
- 1 tbsp oil
- Salt and pepper, to taste
- 1 tsp mixed herbs or chilli flakes (optional)
- 1 red onion or 3 spring onions, sliced
- 1 capsicum, diced
- 2 cups baby spinach leaves
- 3 hard-boiled eggs, chopped
Dressing
- ½ cup sour cream
- 2 tbsp pesto or 2 tbsp sweet chilli sauce
For a lighter option, use light sour cream.
Method
- Preheat the oven to 200°C.
- Place the potato pieces in a roasting dish. Drizzle with oil and season with salt, pepper, and your preferred flavourings such as mixed herbs or chilli flakes.
- Roast for 50 minutes, or until golden and tender. Remove from the oven and allow to cool.
- In a large bowl, combine the cooled potatoes, onion, capsicum, baby spinach and chopped hard-boiled eggs.
- In a small bowl, mix the sour cream with either the pesto or sweet chilli sauce until well combined.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Serve immediately or refrigerate until ready to enjoy.
Serving Tip
This salad is delicious served warm or cold. For extra flavour and texture, try adding feta, olives, toasted seeds, or sundried tomatoes. It also makes a great barbecue side dish and keeps well in the fridge.
