Salads don’t have to be reserved for summer. Transform hot roasted potatoes by tossing them through a garlicky, nutty mayonnaise and you have a delicious accompaniment to any meal.
Serves: 6–8
INGREDIENTS
800 grams red, waxy potatoes, scrubbed
2 red onions, peeled with root left on
6 cloves garlic, skin on
3 tablespoons olive oil
sea salt and freshly ground pepper
Dressing
4 tablespoons walnuts, roasted
roasted garlic (from the potatoes)
½ cup mayonnaise
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 tablespoons freshly grated Parmesan plus extra for garnish
2 tablespoons finely chopped flat-leaf parsley
2-3 teaspoons lemon juice or white wine vinegar
METHOD
Preheat the oven to 200˚C.
Cut the potatoes into large chunks and slice each onion into 6 wedges through the root end. Toss the potatoes, onions and garlic with the olive oil and place in a single layer on a large baking tray. Season generously.
Roast for about 40 minutes until the potatoes are golden and tender, turning everything a couple of times and removing the onions and garlic when cooked. The potatoes will take longer to cook.
Dressing: Squeeze the flesh from the roasted garlic into a bowl. Finely chop 2 tablespoons of the walnuts and combine with the remaining ingredients, adding lemon juice to taste. Season.
To serve: Toss the warm potatoes and onions with enough dressing to coat and transfer to a serving bowl. Scatter with the remaining walnuts, grated Parmesan and freshly ground pepper. Serve the remaining dressing separately.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.