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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!