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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!