Roast Potato Salad Recipe

Looking for the perfect summer barbecue accompaniment? Look no further! This potato salad recipe takes the classic an upgrades it with roast new potatoes, pickled onions, and little chunks of Bavarian smoked cheese. This is the barbecue side to impress!

Prep Time: 20 mins

Cook Time: 45 min

Difficulty: Easy

Serves: 4 People

Ingredients

  • Mayonnaise - 3 tbsp (see my recipe for fresh mayo here)

  • Mustard - 1 tbsp

  • Natural Yogurt - 3 tbsp

  • Potatoes - 500g

  • Thyme - 1 tsp

  • Garlic paste - 1 tsp (or 1 clove finely chopped)

  • Cumin Seeds - 2 tsp

  • Chives - 1 small bunch

  • German / Bavarian smoked cheese (or other smoked cheese) - 150g

  • Onions - 0.5

  • Vinegar (white wine, cider etc) - to cover onions

Method

Potato Salad Step One - Chive & Mustard Mayo

To give the dish a real upgrade use homemade mayo, my recipe’s here. Also fine to use normal mayo though.

Mix the mayonnaise with the mustard, garlic paste, and about one third of the chives (finely chopped). place in the fridge for later.

 

Potato Salad Step Two - Trim the LEaves

Cut the potatoes into roast potato sized chunks (you can peel them or not depending on your personal preference).

Boil in slightly salted water until tender (almost to the point where you could mash them).

Strain them, leaving them in the strainer for about 5 minutes for the liquid to evaporate.

Pre-heat the oven to 180°C (356°F) for a fan oven.

 

Potato Salad Step Three - Steam

Place the potatoes in a tray and coat with oil, salt, pepper, thyme, and 1 teaspoon of the cumin.

Roast in the oven for 45 minutes to an hour, turning once at about 25 minutes into cooking.

Continue with the next step whilst the potatoes are roasting.

 

Potato Salad Step Four - Pickled Onions

This will help cut through the creaminess of the mayonnaise and yogurt.

Very thinly slice half an onion and place in a bowl. Cover with vinegar and add a little pepper, a teaspoon of cumin seeds and a little salt.

Leave to marinade as the potatoes are cooking.

 

Potato Salad Step Five - Roast Potato Salad

Remove the potatoes from the oven once crispy and golden brown.

Allow to cool a little (or completely if you’re intending to serve them later and are using fresh mayonnaise).

Mix with the mayonnaise and smoked cheese (chopped into chunks). Serve and top with dollops of natural yogurt, the pickled onions, chives, pepper, and maybe a little more of the cumin seeds.

If you’re using fresh mayonnaise then just a heads up not to leave in the sun for too long (as it has unpasteurised egg yolks in).

And that’s it, hope you enjoy!