- Dairy free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- Gluten free
- 2 serves veg or fruit
Try this roasted baby potato salad the next time you’re entertaining. It has the perfect balance of rich and bright flavours.
- Serves6, as a side
- Cook time1 hour 5 minutes
- Prep time15 minutes
Ingredients
- 1kg baby potatoes, halved if large
- 1 tbs olive oil
- 4 middle bacon rashers
- 1/3 cup (80g) light sour cream
- 1/3 cup (100g) mayonnaise
- 1/4 cup (60ml) French salad dressing
- 2 tbs coarsely chopped mint
- 1 tbs coarsely chopped capers
- 1 tbs green peppercorns, chopped
- 1 tbs chopped chives
- 1 tbs chopped dill
- 2 spring onions, thinly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
Use a clean tea towel to gently crush each potato. Spray with olive oil spray. Roast for a further 15 mins or until crisp.
Step 3
Step 4
Meanwhile, combine sour cream, mayonnaise, dressing, mint, capers, peppercorns, chives and dill in a bowl.
Step 5
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.
Recipe tip
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.
