Monday, November 7, 2011

Warm Roast Potato Salad


  1. Potatoes - medium sized - 300 gm, chopped into eights
  2. Onion - 1 medium sized - sliced into half rings
  3. Lettuce leaves - around 5-6, torn into bite-sized pieces
  4. Black Olives - 5, pitted and sliced
  5. Salt
  6. Fresh ground black pepper
For the Dressing:
  1. Dijon Mustard or English Mustard - 1 - 2 tspn, depending on the warmth that you like
  2. Balsamic Vinegar - 1 tbspn or a splash
  3. Honey - 2 tspns
  4. Extra Virgin Olive Oil - 2 tbspns or more, depending on how much nuttiness you like 


Preheat your oven to 250 C

  1. Chop your potatoes and slice your onions meanwhile. 
  2. Put them all in a medium sized tray, sprinkle the oil and salt
  3. Place the filled up tray in the oven and roast for 50-60 min. You can actually leave them in the oven and continue you other work, there's nothing more substantial to do for this dish, anyway! :)
  4. After about 40 min its in the oven, then start making your dressing. Combine all the dressing ingredients into a small jug or bowl, and whisk thoroughly. 
  5. Prepare a bed of lettuce, take out your brown, roasted potatoes and add them in.
  6. Your onions would have caremelized well by this time, with the potatoes. Add them too. 
  7. Add the sliced Olives. 
  8. Next add the dressing by sprinkling it around the mixture. Toss it further to coat everything with the dressing. 
Serve as a warm salad! Goes very well with whole wheat bread, for a wholesome dinner! :)

No comments:

Post a Comment