Creamy Potato, Rocket and Caper Salad
🇦🇺 Australia
Ingredients
- 1kg kipfler (fingerling) potatoes, halved lengthways
- 2 tablespoons rosemary leaves
- 2 tablespoons baby capers, rinsed and drained
- 1 head garlic, base trimmed
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- â…“ cup (100g) whole-egg mayonnaise
- â…“ cup (80g) sour cream
- 2 tablespoons chives, finely chopped
- 1 tablespoon white wine vinegar
- 2 cups (50g) wild baby rocket (arugula) leaves
- 1 bunch radish, trimmed and thinly sliced
Steps
- Preheat oven to 220°C (440°F).
- Toss potatoes, rosemary, capers, garlic, oil, salt and pepper together in a bowl.
- Spread mixture on a lined baking tray and roast for 30 minutes, until golden.
- Squeeze roasted garlic cloves into a bowl and mash until smooth.
- Add mayonnaise, sour cream, chives, vinegar, salt and pepper to the mashed garlic and mix well.
- Toss roasted potatoes and capers with rocket and radish.
- Serve the salad with the creamy garlic dressing.
Source: www.donnahay.com.au