Warm Roasted Potato Salad with Parmesan, Walnut and Garlic Mayo

, from Issue #49. August, 2015
Photography by Aaron McLean.
Warm Roasted Potato Salad with Parmesan, Walnut and Garlic Mayo

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


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

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


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.