Roasted potato salad with red onions, capers & Lemon

Add some zing to a classic roast potato salad with this fabulous Christmas recipe by chef and blogger, Katelyn Allegra
Roasted Potato Salad with Red Onions, Capers & Lemon
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Roasted Potato Salad with Red Onions, Capers & Lemon
November 13, 2018
Preparation Time 20 minutes
Cooking Time 45 minutes
Serves 4-6


RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

1kg baby potatoes, washed
60ml vegetable oil
spinneysFOOD Salt and Black Pepper, to taste

For the dressing

½ head garlic
125ml extra-virgin olive oil
1 lemon, zested and juiced
1 tbsp chives, chopped

To serve

100g watercress, washed
1 small red onion, finely sliced
¼ cup capers, rinsed and drained

METHOD

  • 1

    Preheat the oven to 200°C, gas mark 6.

  • 2

    Boil the potatoes until al dente then set aside to cool before cutting each in half. Heat the oil in a medium roasting dish in the pre-heated oven then arrange the halved potatoes and roast for 30-45 minutes, turning every now and then until crisp and golden. Wrap the whole garlic in tinfoil and place in the oven at the same time to roast.

  • 3

    In the meantime, make the dressing by mixing the olive oil, lemon zest and juice, chives and seasoning. Once the garlic has roasted, squeeze the caramelised cloves into the dressing and stir well. Serve the warm roast potatoes with the watercress, red onions and capers, and drizzle with the dressing.

NOTES


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