Roast Potato Salad w/ Fennel Leaves, Parsley & Chives
I have to admit I think this might be the third ‘roast potato salad’ I’ve invented. Once I discovered that you could roast potatoes and call them a ‘salad’, well, the culinary floodgates were open! But I especially like this particular roast potato salad because of the cheesy, creamy, punchy dressing that you pour on top right before serving. It makes the whole thing taste like a strangely wholesome and really quite healthy version of sour cream and chives potato chips! Guilt free potato chips AND you grew them yourself?! What more could you want!!
One thing to remember with this dish is that the roast potatoes will start to soak up the dressing once poured. So it’s a good idea to let everyone serve themselves a few scoops and then dress their salads individually. This helps keep the potatoes at peak crispiness until right when you eat them. Enjoy!
Roast Potato Salad w/ Fennel Leaves, Parsley & Chives
Serves 4
Ingredients
1kg potatoes (I used Kipfler potatoes but you can use whatever you’ve got growing) cut into chunky halves or thirds
1 cup white vinegar
3 tsp salt
2 Tbsp olive oil
Fennel, parsley, chives and spring onions, finely chopped (you’ll need 3 cups in total, you can play around with the ratios)
1/4 cup capers
Cracked pepper (to serve)
For the dressing
1/2 cup natural yoghurt
1/4 cup kewpie mayonnaise
1/4 cup goats cheese (chevre)
1 Tbsp apple cider vinegar
1 Tbsp grated white onion
1 tsp mustard powder
Method
Preheat your oven to 200˚C (conventional) or 180˚C fan forced).
Put the potatoes, vinegar and 2 tsp of salt in a saucepan. Fill with enough water to cover all the potatoes. Boil for 35 minutes or until the potatoes are soft when pierced with a knife (but not so soft that they are breaking apart).
Drain the potatoes and place on an oven tray with the olive oil and 1 tsp of salt. Roast at 200˚C for 60 minutes, or until golden and very crisp.
While the potatoes roast, make the dressing by blending all ingredients together until smooth.
Once the potatoes are ready, pop them into a large bowl along with the chopped fennel, parsley, chives, spring onions and capers. Toss to combine, sprinkle with cracked pepper and drizzle the dressing over just before serving.
Eat at once!
