Name: Roast new potato salad with caper & tarragon dressing
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: British
Ingredients: 1kg baby new potato halved if large; 1 tbsp rapeseed oil; 150ml soured cream; 1 tbsp Dijon mustard; ½ pack tarragon chopped; ½ small pack parsley chopped; zest and juice ½ lemon; 1 tbsp small caper rinsed

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Roast new potato salad with caper & tarragon dressing

Roast new potato salad with caper & tarragon dressing

Cassie Best

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.6 out of 5.5 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg baby new potato

halved if large
1 tbsp rapeseed oil

For the dressing

150ml soured cream
1 tbsp Dijon mustard
½ pack tarragon

chopped
½ small pack parsley

chopped
zest and juice ½ lemon
1 tbsp small caper

rinsed

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Nutrition: per serving

kcal149
fat6g
saturates3g
carbs22g
sugars2g
fibre2g
protein3g
salt0.3g

Method

step 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.
step 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.

Recipe from Good Food magazine, July 2014

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A star rating of 4.6 out of 5.5 ratings

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