Try this roasted baby potato salad the next time you’re entertaining. It has the perfect balance of rich and bright flavours.
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Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes on lined tray and drizzle with oil. Roast, turning occasionally, for 45 mins or until potatoes are golden brown and tender.
Use a clean tea towel to gently crush each potato. Spray with olive oil spray. Roast for a further 15 mins or until crisp.
Meanwhile, combine sour cream, mayonnaise, dressing, mint, capers, peppercorns, chives and dill in a bowl.
Arrange one-third of the potato, bacon and spring onion in a large bowl. Drizzle with one-third of the dressing. Continue layering with remaining potato, bacon, spring onion and dressing.
Serve with dill sprigs, chopped chives and thinly sliced spring onion
COOK. STORE. SAVE.
Smart swap
For a vegetarian side, omit the bacon or swap it for crumbled fetta.
Use it up
Got leftover green peppercorns? They’re delicious in our Mushroom and Green Peppercorn Sauce.