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Mixed herb and roast potato salad

  • 0:30 Prep
  • 0:40 Cook
  • 4 Servings


  • 800g chat potatoes, halved
  • 2 tablespoons olive oil
  • 1/2 cup firmly packed fresh flat-leaf parsley leaves
  • 1/4 cup fresh dill
  • 2 tablespoons roughly chopped fresh chives

Honey mustard dressing

  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons wholegrain mustard
  • 1/4 cup extra virgin olive oil


  • 1
    Preheat oven to 220°C/200°C fan-forced. Place potato in a bowl. Add oil. Season with salt and pepper. Toss to combine. Transfer to a roasting pan.
  • 2
    Roast, turning potato halfway through cooking, for 35 to 40 minutes or until golden and tender. Set aside for 20 minutes to cool.
  • 3
    Meanwhile, make honey mustard dressing: Place vinegar, honey, mustard and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  • 4
    Place potato, parsley, dill and chives in a large bowl. Drizzle over dressing. Toss to combine. Serve.

Source: taste.com.au


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