“From the first time I tasted potato salad I didn’t like it! Probably because it was that homogenous gloop that you buy from the supermarket that was just a big stodgy mess without much flavour or texture. But since I’ve started catering I’ve found that I have to make a potato salad every now and them. This is where this recipe springs from. Instead of boiling the potatoes I roast them along with sweet potato and add lots of fresh ingredients to the mix that add to the flavour and nuts to give it a nice crunch. I haven’t bothered with definite weights in this recipe so you can mix and match to your own tastes. Enjoy!”
- Sweet potatoes
- Peanut oil
- Cashew nuts
- Spring onions
- Fresh coriander
- Sour cream
- Lemon zest
- Salt and pepper
- Peel the potato and sweet potato and cut into 1cm cubes. Coat with a small amount of peanut oil and place on some baking paper on an oven tray. Sprinkle with some salt.
- Bake in a 200 degree c oven for 45-60 minutes turning at least once until the potatoes are cooked through and start to turn golden brown.
- Remove from the oven and leave to cool.
- Hard boil some eggs and set aside to cool. Cut into quarters.
- Finely slice the spring onion and set aside.
- Finely slice the fresh coriander and set aside.
- Cut some bacon into strips and fry until cooked. Remove from the pan to cool.
- For the non-health-conscious out there, pour some sour cream into the warm bacon pan (off the heat) and stir to pick up the salty flavour of the bacon. Add salt and pepper to taste and a small amount of lemon zest.
- … or warm the sour cream in a clean pan and season with salt, pepper and lemon zest. (warming the cream makes it thinner and easier to season and stir through the dish.)
- Place the potato and sweet potato in a bowl and dress with the sour cream mixture.
- Add the spring onions, eggs, bacon and cashew nuts.
- Finally, stir through the fresh coriander.
- I find this dish is best served at room temperature but is great fried up for breakfast the following day if there’s any left!