Crunchy roast potato and caper salad
Discover a delightful blend of flavors with this Crunchy Roast Potato and Caper Salad recipe. Made with crispy roasted potatoes, tangy capers, fresh dill, and chives, all tossed in a creamy sour cream and mayonnaise dressing. Perfect as a side dish or a light meal. Easy to make and irresistibly delicious!
- 03 Mar 2025
- Cook time 70 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
Welcome to a delightful and refreshing take on a classic side dish - Crunchy Roast Potato and Caper Salad. This recipe blends the satisfying crunch of roasted potatoes with the tangy zest of capers and a creamy dressing. Perfect for any occasion, from casual family dinners to festive gatherings, this salad is sure to become a favorite.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly and cut them into bite-sized chunks, leaving the skin on for extra crunch.
- In a large bowl, toss the potato chunks with the olive oil and minced garlic until they are evenly coated.
- Spread the potato chunks in a single layer on a baking sheet.
- Roast the potatoes in the preheated oven for about 30-35 minutes, or until they are golden brown and crispy. Make sure to turn them halfway through cooking for even roasting.
- While the potatoes are roasting, mix the sour cream, mayonnaise, and chopped dill in a small bowl. Stir until well combined.
- Once the potatoes are done roasting, remove them from the oven and allow them to cool slightly.
- Transfer the warm potatoes to a large serving bowl.
- Add the drained and rinsed capers to the bowl with the roasted potatoes.
- Sprinkle the chopped chives over the mixture.
- Pour the sour cream and mayonnaise dressing over the roasted potatoes and capers. Gently toss to combine, ensuring all the ingredients are well-coated with the dressing.
- Serve the crunchy roast potato and caper salad warm or at room temperature. Enjoy it as a side dish or a light main course.
Tips:
- To ensure even roasting, cut the potatoes into similarly sized pieces.
- Pat the potatoes dry with a paper towel before coating them with olive oil to help achieve extra crispiness.
- For more flavor, add a splash of lemon juice or zest to the dressing.
- Feel free to experiment with different herbs like parsley or basil to customize the salad to your liking.
- Roast the potatoes on a single layer to prevent steaming and ensure maximum crunchiness.
- Add the capers towards the end of the roasting process if you prefer them warm and slightly crispy.
And there you have it! A delectable Crunchy Roast Potato and Caper Salad that's bursting with flavor and texture. Serve it warm or cold, as a side dish or a light meal. Enjoy the compliments that are sure to come with every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 6g | 15% |
| Sugar 2.41g | 2% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.19g | 7% |
| Cholesterol 7mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 33mg | 6% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 2.74mg | 17% |
| Vitamin B6 0.77mg | 45% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 50mg | 57% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.32mg | 35% |
| Iron, Fe 2.23mg | 20% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 1120mg | 33% |
| Selenium, Se 1.72ug | 3% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 0.84mg | 8% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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