I much prefer roasting potatoes for a salad rather than boiling them. Combined with sumac-marinated onions and a lovely mustardy dressing, this is my go-to potato salad.
Serves: 6
INGREDIENTS
800 grams waxy potatoes, scrubbed
2 tablespoons olive oil
sea salt and ground pepper
1 large red onion, thinly sliced
1 teaspoon each sea salt and caster sugar
1 tablespoon sumac (see Cook’s note)
2 tablespoons apple cider vinegar handful cress, watercress or rocket
Dressing
3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon runny honey
¼ cup olive oil
small bunch chives, finely chopped
METHOD
Preheat the oven to 200ºC fan bake.
Cut any larger potatoes in half, place in a large roasting tray and toss with the oil, salt and pepper. Roast for about 30 minutes, or until tender when pierced with a skewer. Set aside to cool.
Put the onion, salt, sugar, sumac and vinegar in a bowl and massage together with your fingers. Set aside until ready to serve, stirring occasionally.
Dressing: Whisk all the ingredients together, except the chives, until thick. Season generously with salt and pepper and stir in half the chives.
To serve: Put the potatoes in a large bowl and fold through the dressing. Arrange in a serving bowl with the sumac onions and cress then scatter over the remaining chives.
Cook’s note: Sumac is the ground berries from the sumac bush, native to the Middle East, and has a tart lemony flavour. Available from good food stores, Middle Eastern shops and some supermarkets.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!