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.
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.