Rustic roast potato salad

This recipe takes the humble potato salad and elevates it by roasting the potatoes to increase flavour and provide an addictive crunch!

Rustic roast potato salad Credit: Kitti Gould

• serves

  4

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Easy

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Ingredients

• 8 potatoes skin on, cut into large chunks
• salt and black pepper
• 1 tsp bicarb soda
• ½ cup cooking oil
• 4 eggs
• 4 strips turkey bacon
• ½ red onion, finely diced
• ¼ cup curly parsley, finely chopped
• 1 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• salt and pepper, to season

Resting time: 5 minutes

Instructions

1. Preheat the oven to 200˚C. Fill a large saucepan of water to the boil. Add 2 tbsp salt, the bicarb soda and potatoes. Cook for 20 minutes, or until soft.
2. Drain, then return to the pan. Season with salt and pepper, lightly tossing to coat. Combine the potatoes and cooking oil to a large roasting tin and gently mix to coat. Place the roasting tin into the oven and roast for 1 hour, or until golden brown.
3. Meanwhile, fill a medium saucepan with cold water and add the eggs. Place on high heat and once boiling, remove from the heat, cover and allow to sit for 8 minutes. Remove eggs, allow to cool, peel and halve.
4. Heat a medium frying pan over medium-high heat. Add the turkey bacon strips and cook for 5-6 minutes, or until crisp. Allow to cool before tearing into smaller pieces.
5. In a large salad bowl, combine the onion, parsley, mayonnaise, Dijon mustard and wholegrain mustard. Mix well.
6. Remove the potatoes from the oven and season with salt. Allow to cool for 5 minutes before using.
7. To the salad dressing bowl, add the potatoes, turkey bacon and boiled eggs. Toss gently to combine. Serve warm.

Note

• Sebago potatoes were used in this recipe.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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