Spring Potato Salad

By: Katrina Butterworth
Spring Potato Salad
Course
Lunch Salads
Tags
Salads Potato
Info
  • Servings
    2
  • Prep Time
    50 minutes
  • Cook Time
    40 minutes
Ingredients
  • Baby Red Rascal Potatoes washed, halved 500 g
  • Sweet Potato peeled, cut into 4cm pieces 500 g
  • Garlic Cloves peeled 4
  • olive oil extra virgin 2 tbsp
  • Red Capsicum thickly sliced (185g) 1 large
  • Red onion cut into thick wedges 1 large
  • Pinenuts toasted 1/4 cup
  • Baby Rocket Leaves 80 g

Method

  1. Preheat oven to 220°C/200°C fan-forced. Place potato, sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.
  2. Turn potato and sweet potato. Add capsicum and red onion tray. Roast for 15 minutes then add pine nuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.
  3. Meanwhile make dressing. Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.
  4. Place rocket, pine nuts and vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve.
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