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Roast new potato salad with caper & tarragon dressing

Roast new potato salad with caper & tarragon dressing

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(4 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 8
A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal149
  • fat6g
  • saturates3g
  • carbs22g
  • sugars2g
  • fibre2g
  • protein3g
  • salt0.3g
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Ingredients

  • 1kg baby new potato, halved if large

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the dressing

  • 150ml soured cream
  • 1 tbsp Dijon mustard
  • ½ pack tarragon, chopped

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • ½ small pack parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • zest and juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp small caper, rinsed

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

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Method

  1. Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.

  2. Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.

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