NOS RECETTES
Roasted Potato Salad
OUR RECIPES
Roasted Potato Salad
We think sides deserve as much attention as the main course. Adding our bold and savoury smoked cheddar sausages takes this staple of summer picnics and parties to a whole new level. We completed the upgrade with zesty grainy mustard, tangy cider vinegar, and fresh herbs.
¾ lb Mini red potatoes, halved
¾ lb Mini Yukon gold potatoes, halved
1 Shallot, thinly sliced
1 tbsp Grainy mustard
2 tbsp Cider vinegar
5 tbsp Olive oil
1 Scallion, thinly sliced
¼ cup Dill, roughly chopped
¼ cup Italian parsley, roughly chopped
Salt and pepper
In a medium bowl, toss the potatoes with 1 Tablespoon of olive oil, salt, and pepper.
Roast potatoes on a parchment-lined baking sheet for 20 to 30 minutes until tender.
While the potatoes are cooking, macerate the shallots in the cider vinegar with a pinch of salt for 5 minutes.
Add olive oil and mustard and whisk to combine.
Try grilling the potatoes for a smokier taste.
In a small frying pan, cook the sausages per package instructions, let them cool slightly, then cut them into 1/2” dice.
Add the potatoes and sausage while still warm to the vinaigrette and mix to coat.
Finish the salad with the fresh herbs and scallions. Adjust the seasoning with salt and pepper.
Tip:
Try grilling the potatoes for a smokier taste.
