Roasted Red Skinned Potato Salad with Honey Mustard Dressing
You'll never want to eat potato salad any other way ever again after trying this roasted red skinned potato salad. Filled with flavour bombs like crispy bacon, red onion, shallots and sun dried tomatoes, all coated in a honey mustard dressing.
Servings: 4
Calories: 554kcal
Equipment
- Large Baking Dish
- Medium frypan
- Sharp knife
- Chopping Board
- Whisk
Ingredients
- 1.2 kg Red skinned potatoes cut into bite sized pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt finely ground
- Cracked black pepper to taste
- 1 teaspoon garlic powder
- 200 grams bacon diced
- ¼ cup sun dried tomatoes diced
- ½ red onion finely diced
- 2 stems green onions finely sliced
- ¼ cup loosely packed fresh dill stems removed, roughly chopped
Honey Mustard Dressing
- 1 tablespoon honey
- 3 tablespoons Dijon mustard
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- ¼ teaspoon sea salt flakes
Instructions
- Preheat the oven to 200 degrees Celsius.
- Add the potato wedges into a large baking dish. Drizzle with olive oil and add salt, pepper and garlic powder. Toss to coat evenly and then spread out into a single layer.
- Place the baking dish into the oven and bake for 1 hour 15 minutes, or until golden and crispy.
- While the potatoes are roasting, prepare the bacon bits. Bring a drizzle of olive oil to a medium heat in a medium sized frypan. Add the diced bacon and fry, stirring occasionally, until crispy. Tip out onto a paper towel lined plate.
- Next, make the dressing. Add the honey, Dijon mustard, lemon juice and salt into a medium bowl. Whisk to combine. Continue whisking while you slowly pour the olive oil into the bowl. Whisk until smooth and creamy.
- To assemble the salad, add the potato wedges while still warm, into a large salad bowl. Top with diced sundried tomatoes, bacon bits, diced red onion, finely sliced green onions and roughly chopped dill. Drizzle with the honey mustard dressing and toss until all of the salad is evenly coated in the dressing and the salad is well combined. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 554kcal | Carbohydrates: 60g | Protein: 18g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 1368mg | Potassium: 1861mg | Fiber: 7g | Sugar: 12g | Vitamin A: 322IU | Vitamin C: 38mg | Calcium: 61mg | Iron: 4mg