Salads don’t have to be reserved for summer. Transform hot roasted potatoes by tossing them through a garlicky, nutty mayonnaise and you have a delicious accompaniment to any meal.
Serves: 6–8
INGREDIENTS
800 grams red, waxy potatoes, scrubbed
2 red onions, peeled with root left on
6 cloves garlic, skin on
3 tablespoons olive oil
sea salt and freshly ground pepper
Dressing
4 tablespoons walnuts, roasted
roasted garlic (from the potatoes)
½ cup mayonnaise
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 tablespoons freshly grated Parmesan plus extra for garnish
2 tablespoons finely chopped flat-leaf parsley
2-3 teaspoons lemon juice or white wine vinegar
METHOD
Preheat the oven to 200˚C.
Cut the potatoes into large chunks and slice each onion into 6 wedges through the root end. Toss the potatoes, onions and garlic with the olive oil and place in a single layer on a large baking tray. Season generously.
Roast for about 40 minutes until the potatoes are golden and tender, turning everything a couple of times and removing the onions and garlic when cooked. The potatoes will take longer to cook.
Dressing: Squeeze the flesh from the roasted garlic into a bowl. Finely chop 2 tablespoons of the walnuts and combine with the remaining ingredients, adding lemon juice to taste. Season.
To serve: Toss the warm potatoes and onions with enough dressing to coat and transfer to a serving bowl. Scatter with the remaining walnuts, grated Parmesan and freshly ground pepper. Serve the remaining dressing separately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipePotatoes, Kumara and Carrots Roasted in Herb and Garlic Butter with Sour Cream Dressing
Article by Claire Aldous
RecipeRoast Potatoes with Cherry Tomatoes and Olives
Article by Claire Aldous
RecipePotato and Avocado Salad
Article by Claire Aldous
RecipePotato and Artichoke Salad with Chopped Egg and Chive Dressing
Article by Claire Aldous
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!