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South Western Potato Salad with Honey Mustard Dressing
A wholesome South-Western-style roasted potato salad with a homemade honey-mustard dressing. The perfect side dish for your next braai.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 45 mins
Ingredients
Roasted Potato Salad
intense style extra virgin olive oil, for drizzling
1 kg baby potatoes, halved
2 tsp (10 ml) paprika
2 tsp (10 ml) ground cumin
1 red pepper, sliced
1 yellow pepper, sliced
3 cobs of sweet corn
1 small red onion, thinly sliced
1 avocado, sliced into small blocks
small punnet (200 g) mixed baby tomatoes, quartered
1 spring onion (green part only), thinly sliced
mixed microgreens for garnish (a mix with baby coriander is recommended)
Honey Mustard Olive Oil Dressing
2 Tbsp (30 ml) honey
2 Tbsp (30 ml) whole grain mustard
¼ C (60 ml) intense style extra virgin olive oil
a squeeze of lemon juice
1 small red chilli, finely chopped (optional)
sea salt and freshly ground pepper
Method
Roasted Potato Salad
Preheat the oven to 200 ºC.
In a large bowl, add the potatoes, paprika and cumin and drizzle with olive oil. Season with salt and pepper and toss well to combine.
Place the potatoes onto one side of a baking tray.
Add the sliced peppers to the other side of the baking tray; drizzle with olive oil and season. Pop the tray into the oven and roast for 40-45 minutes. Keep an eye on the peppers, as they will cook quicker than the potatoes; remove any as needed if they get too charred.
When the potatoes are golden brown and crispy they are ready to come out of the oven. The peppers should be soft and well roasted.
While the potatoes are cooking, pop the corn cobs into a pot of boiling water and simmer for 8 minutes. Remove the corn from the heat and drain.
Brush the corn with a little olive oil and grill on a griddle pan over high heat until evenly charred (this can also be done on a braai). Allow to cool and then slice the corn off the cob.
Honey Mustard Olive Oil Dressing
In a small bowl, whisk all the ingredients together for the dressing and season to taste.
To Serve
To plate up the salad, start with a base of potatoes, then add the beans, peppers and corn. Top with red onion, baby tomato wedges and avo cubes.
The ingredients for the salad are quite fragile, so you don’t want to mix too much, rather layer the ingredients into your serving dish to get an even mix of colour and texture. Drizzle with dressing right before serving and garnish with fresh baby microgreens
