Roast Potato Salad
Introduction
I love roast vegetables. So here is another salad with it in them.
Ingredients
- 200g Small Clean Baking Potatoes, cut into suitably mouth sized pieces, between quarters and eighths depending on size of potatos
- 1 lovely large ripe tomato
- 1 medium size carrot, coarsely grated
- 1 Spanish Onion, diced
- 100g Sundried Tomatoes, Sliced
- 50g Pinenut Kernels
- 1 Handful Kalamata Olives, Quartered
- 3-4 Handfuls Baby Spinach
- 4 Tablespoons Olive Oil
- 3 Tablespoons Balsamic Vinegar
- 2 Teaspoons Dijon Mustard
- 2 cloves minced garlic
- Pinch of Thyme
- Pepper
Instructions
- Lightly oil baking tray with 1 Tablespoon of Olive Oil.
- Place potato into tray, sprinkle on thyme and pepper, mix around to coat in olive oil, then cook for 20 minutes and turn and cook for another 20 minutes (or until looking roasted) on 400 degrees. Turn off oven and place pine nuts in to cook in remaining heat.
- Combine spinach, tomatoes, sundried tomatoes, carrot, olives and onion in large bowl.
- Combine remaining Olive Oil, Balsamic Vinegar, mustard and garlic in bowl (or little jar which you shake around) and mix for dressing.
- Add roast vegetables and pine nuts. Pour dressing over, then mix all together stirring from the bottom to distribute dressing.
Notes
The internet says that the perfect baked potato should also be sprinkled in salt, so if you are addicted to salt then add that before you roast them
by Cameron Green
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A good cook makes meals that are healthy AND delicious.
