Crispy Potato Salad
Serves 6 people
35 min prep
45 min cook
By Kirsten Bridge
Ingredients
Method
- Turn the oven on to 210°C and lightly oil a large baking sheet.
- Place the baby potatoes in a large saucepan of salted water. Bring to a boil and cook for 15-20 minutes or until tender all the way through.
- Drain the potatoes well. Place them on the prepared baking sheet. Use the bottom of a glass to gently press down on each potato until flattened.
- Drizzle the potatoes generously with olive oil and season with salt and pepper. Bake for 40-45 minutes until golden brown and crispy.
- While the potatoes bake, whisk together the mayonnaise, yoghurt, Anathoth pickle, mustard, garlic and apple cider vinegar on a medium bowl.
- Let the roasted potatoes cool for 10 minutes so they stay crispy.
- Add the potatoes, bacon and eggs to a large salad bowl. Toss gently in the dressing.
- Top with chives and a sprinkle of paprika and serve warm.
This Recipe Uses
Farmstyle Pickle 390g
$6.99
390g
