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Warm roast potato salad

  • 0:10 Prep
  • 0:45 Cook
  • 10 Servings


  • 1kg Red Delight potatoes, coarsely chopped
  • 80ml (1/3 cup) extra virgin olive oil
  • 80g (1/2 cup) pitted kalamata olives, finely chopped
  • 1/3 cup chopped fresh continental parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons drained baby capers, chopped


  • 1
    Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the potato on the prepared tray. Drizzle over half the oil. Bake for 45 minutes or until tender and golden. Transfer to a large bowl.
  • 2
    Meanwhile, combine the olives, parsley, lemon juice, vinegar, capers and remaining oil in a small jug.
  • 3
    Add two-thirds of the olive mixture to the potatoes. Toss to combine. Transfer to a serving platter. Drizzle over the remaining olive mixture.

Source: taste.com.au


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