OVERALL time: 50 mins
BUTCHERS BLOCK - SMOKY BBQ | WARM ROAST POTATO SALAD
We’re a bit potato obsessed this month and have been playing around coming up with recipes that celebrate this earthy veggie. Recipes like this warm roasted potato salad. Nix the traditional mayo, stuff it with loads of Mediterranean flavours and finish it with a generous glug of vinaigrette flavoured with our super versatile Sweet & Smoky BBQ seasoning!
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Number of servings
ingredients
For the dressing
- 60 ml Extra Virgin Olive oil
- 45 ml White Balsamic vinegar
- 1 Clove of garlic, finely minced
- 2.5 ml Whole grain mustard
- 2.5 ml Honey
- 5 ml Sweet & Smokey BBQ Seasoning from Butchers block gift set
- 5 ml Black Pepper
For the roast potato salad
- 1 kg Baby potatoes
- 30 ml Extra virgin olive oil
- 1 pkt Streaky bacon
- 45 ml Capers
- 10 Caper Berries
- 1 Red onion, finely sliced
- 6 Sundried Tomatoes
THIS IS WHAT YOU WILL NEED TO DO
PREP TIME: 20 mins | COOKING TIME: 30 mins
Start by making the dressing so that it has time to infuse. Simply whisk all the dressing ingredients together and set it aside.
Wash and dry the potatoes. Pour over 1-2 tablespoons olive oil and toss to ensure the potatoes are all lightly coated with oil. Tumble potatoes onto a baking tray and grind over seasoning from the gift set Bake in a pre-heated 200˚C oven until the potatoes are cooked through and soft – it takes about 30 minutes depending on the size of the baby potatoes.
While the potatoes are roasting, fry the bacon until crispy. Add the bacon and the rest of the salad ingredients (except the parsley) to a large bowl. Once the potatoes are cooked, add them to the rest of the salad ingredients while still super hot and immediately pour over the dressing. Toss to ensure everything is thoroughly coated in dressing.
(Tip: if the baby potatoes are very small, leave them whole. If some are quite large, you can halve them.) Scatter over the parsley, give it a final toss and serve warm.
Recipe by Lizet Hartley Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
Choose measurements conversions
ingredients
For the dressing
- 60 ml Extra Virgin Olive oil
- 45 ml White Balsamic vinegar
- 1 Clove of garlic, finely minced
- 2.5 ml Whole grain mustard
- 2.5 ml Honey
- 5 ml Sweet & Smokey BBQ Seasoning from Butchers block gift set
- 5 ml Black Pepper
For the roast potato salad
- 1 kg Baby potatoes
- 30 ml Extra virgin olive oil
- 1 pkt Streaky bacon
- 45 ml Capers
- 10 Caper Berries
- 1 Red onion, finely sliced
- 6 Sundried Tomatoes
Number of servings
THIS IS WHAT YOU WILL NEED TO DO
PREP TIME: 20 mins | COOKING TIME: 30 mins
Start by making the dressing so that it has time to infuse. Simply whisk all the dressing ingredients together and set it aside.
Wash and dry the potatoes. Pour over 1-2 tablespoons olive oil and toss to ensure the potatoes are all lightly coated with oil. Tumble potatoes onto a baking tray and grind over seasoning from the gift set Bake in a pre-heated 200˚C oven until the potatoes are cooked through and soft – it takes about 30 minutes depending on the size of the baby potatoes.
While the potatoes are roasting, fry the bacon until crispy. Add the bacon and the rest of the salad ingredients (except the parsley) to a large bowl. Once the potatoes are cooked, add them to the rest of the salad ingredients while still super hot and immediately pour over the dressing. Toss to ensure everything is thoroughly coated in dressing.
(Tip: if the baby potatoes are very small, leave them whole. If some are quite large, you can halve them.) Scatter over the parsley, give it a final toss and serve warm.
Recipe by Lizet Hartley Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
