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Warm roast potato salad

Warm roast potato salad

Warm roast potato salad

  • Prepare time10 minutes
  • Cooking Time35 minutes
  • ServesServes 4
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Ingredients

Product used:
Roast Potatoes Traditional 650g
  • 800g pkt McCain Roasts Potatoes Traditional
  • 2 eggs
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons baby capers, drained, rinsed
  • 1 echalot, finely chopped
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped mint

Method

1.Preheat oven to 220C or 200C fan-force. Place 1 large baking tray in oven. Place McCain Roasts on hot tray. Roast for 30-35 minutes or until crunchy.
2.Meanwhile, hard boil eggs: Cover eggs with water in a small saucepan and boil for 6 minutes. Drain. Cool in cold water. Peel when cool enough to handle. Cut into quarters.
3.Meanwhile, combine oil, mustard, vinegar, capers, echalot and herbs in a large bowl. Add roasted potatoes and eggs; gently toss to coat. Serve immediately.