Crunchy roast potato and caper salad
This Crunchy Roast Potato and Caper Salad combines crispy roasted potatoes with tangy capers and a creamy dill dressing, perfect for any occasion. It's a refreshing and flavourful side dish that’s easy to prepare and sure to impress.
Cook time 70 min
Prep time 20 min
Ingredients:
5 potatoes2 tbsp capers
2 tbsp olive oil
2 garlic cloves
2 tbsp sour cream
2 tbsp mayonnaise
1 tbsp dill
1/3 cup chives
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.
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.
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!
Crunchy roast potato and caper salad FAQ:
The potatoes should be roasted in a preheated oven at 400°F (200°C) for about 30-35 minutes. Turn them halfway through the cooking time to ensure even browning.
The potatoes are done when they are golden brown and crispy on the outside. You can test the doneness by poking a piece with a fork; it should be tender inside.
Yes, you can prepare the roasted potatoes and the dressing ahead of time. However, it's best to combine them right before serving to maintain the crunchiness of the potatoes.
If you don't have capers, you can use chopped green olives or pickles as a substitute for a similar tangy flavor. Just keep in mind that it might slightly alter the taste.
A standard half-sheet baking pan (approximately 13 x 18 inches) works well for this recipe. Make sure to arrange the potato chunks in a single layer for even roasting.
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.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 6g
Carbohydrates 45g
Fiber 6g
Sugar 2.41g
Fat 12g
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