Ingredients
Dressing ingredients
- 100ml Extra Virgin Olive Oil
- 2 cloves Roasted Garlic
- 25 ml White Wine Vinegar
- ½ tsp Mustard
- 1 Egg Yolk
- Cracked pepper and salt flakes to taste
Author of this recipe
This potato salad is my favourite type of potato salad and everybody loves it. It has the crunch of both cos lettuce and roasted potatoes. The best part about this salad is that the lettuce keeps it light and refreshing, whilst the potatoes provide extra crunch. The kids enjoy this one too, especially the crunchy potato bits!
Preparation
Dressing
Bake garlic whole in the oven for 25 minutes on 180°C. Cool and peel.
Prepare dressing by combining egg yolk, vinegar, mustard and roasted garlic in food processor. Blend.
Gradually add oil to mix and season to finish. Set aside.
Salad
Quarter potatoes and dress with olive oil & salt flakes.
Roast potatoes in hot oven (180°C) for 25 minutes, turning once.
Lay Cos leaves over serving platter.
Layer cucumbers, snow peas and sprinkle with shallots.
Drizzle ¾ of dressing over the salad (or to taste - I don't use this much).
Rest potatoes for 2 minutes then place over salad and drizzle with remaining dressing. Serve at once.
Tips from the author
Serves 6. Dressing can be pre-prepared the day before and stored in and air-tight container in the refigerator ready for use.
If you cannot find Desiree potatoes, you can substitute with Sebago potatoes. Peel Sebago potatoes. Boil for about 15 minutes. Drain and tip them into a baking dish. Add margarine or butter and salt, mix though ensuring all potatoes are covered. Bake as above.