Roasted potato salad
Discover a flavorful combination of crispy potatoes with fresh herbs and zesty dressing in this delectable roasted potato salad. Perfect for any meal!
Ingredients:
- 910g Yukon gold potatoes
- Salt
- 230g extra-virgin olive oil
- Black pepper
- 1 fennel bulb with fronds
- 1 bunch celery hearts with leafy tops
- 1 teaspoon Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon fennel seeds, toasted
Instructions:
- Preheat the oven to 230 °C.
- Quarter the potatoes, place them in water, add salt, and bring to a gentle boil. Cook until they are soft, then drain well and let them dry completely. Once cooled, mix them with 4 ounces of olive oil and season with salt and pepper. Spread them out in a single layer on a baking pan and bake for 30 minutes until they are tender and golden brown. Remember to stir the potatoes occasionally during baking to ensure they brown evenly.
- While the potatoes are in the oven, thinly slice the fennel using a mandoline slicer or the slicing side of a box grater. Slice the celery stalks and leaves thinly. Set aside.
- Prepare the dressing: In a large bowl, combine Dijon mustard, vinegar, and salt to taste. Slowly whisk in the remaining 4 ounces of olive oil. Gently mix in fennel seeds and season with salt and pepper.
- Take the roasted potatoes out of the oven and let them cool slightly. Add the potatoes and their oil to the dressing bowl. Top with sliced celery and fennel and mix gently.
Summary:
- Calories: 2839 kcal
- Fat: 230 g
- Protein: 24 g
- Carbs: 187 g
- Potassium: 5433 mg
- Magnesium: 300 mg