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.
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
3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon runny honey
¼ cup olive oil
small bunch chives, finely chopped
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.