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Perfect for your al fresco feast this roasted new potato salad is a full step up from a traditional potato salad. The potatoes are roasted with lemon and herbs and served with vegan tzatziki and quick pickled onions. Recipe on thecookandhim.com #roastednewpotatosalad #pickledredonion #tzatziki #summersalad #alfrescofood #picnicfood #bbqsides #summerlunchideas #vegansalad #potatosalad

Roasted New Potato Salad

Prep: 15 mins | Cook: 40 mins | Total: 55 mins | Quantity: 2-4 servings

Ingredients

Roasted new potatoes:

  • 1 kg new potatoes
  • 1 tablespoon oil
  • 1 lemon zest
  • few sprigs fresh thyme – or sub with 1 teaspoon dried thyme
  • salt and pepper

Pickled red onions:

  • 1 large or 2-3 small red onions
  • 1/2 cup (125ml) water
  • 1/2 cup (125ml) white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon whole peppercorns

Tzatziki:

  • 3 tablespoons vegan yoghurt
  • 1/4 cup small diced cucumber
  • 3-4 leaves fresh mint – finely shredded
  • 1 teaspoon garlic powder
  • 1/2 lemon juice
  • salt and pepper

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Halve or quarter the new potatoes, place on a large roasting tray and drizzle with the oil
  3. Remove the leaves from the stalks of the thyme if using fresh herbs and scatter over the potatoes along with the grated lemon zest and a good pinch each salt and pepper
  4. Stir everything together or mix with your hands until the potatoes are well coated
  5. Roast for 35-40 minutes - turn the tray half way through cooking - until they're crisp and golden and cooked inside
  6. While they're roasting peel and thinly slice the red onion into circles and place in a jar that has a lid
  7. Add the remaining ingredients for the pickled onions, put on the lid, give a quick but thorough shake and put in the fridge
  8. For the tzatziki simply mix all the ingredients together in a bowl and keep in the fridge until the potatoes are cooked
  9. Once the potatoes are done, allow to cool for 5 minutes then transfer to a serving bowl
  10. Generously dot all over the potatoes with the tzatziki
  11. Use a fork to lift a few of the onion rings out of the pickling liquid and drape over the top of the potato salad
  12. Store any leftovers in the fridge

Recipe by The Cook & Him at https://thecookandhim.com/recipes/roasted-new-potato-salad/