Filthy roast potato salad
Directions
- 1Add mayonnaise, wholegrain mustard, yellow mustard, and honey to a bowl.
- 2Chop spring onions.
- 3Chop chives.
- 4Fry lardons in a pan until crispy.
- 5Boil potatoes with salt and bicarbonate soda for 10 minutes.
- 6Let the potatoes air dry on a rack.
- 7Add rosemary and garlic to a roasting dish with oil.
- 8Add the par-boiled potatoes to the roasting dish.
- 9Roast potatoes at 220°C until golden, about 50 minutes, turning regularly.
- 10Add roasted potatoes and fried lardons to a bowl.
- 11Add spring onions, chives, and the prepared dressing to the potatoes and lardons.
Ingredients
- 2 tablespoons mayonnaise
- 2 teaspoons wholegrain mustard
- 1 teaspoon yellow American mustard
- 2 teaspoons honey
- 3 spring onions
- 1 handful chives
- 140 g lardons
- 800 g white potatoes
- 1 tablespoon salt
- 0.5 teaspoon bicarbonate soda
- 1 sprig rosemary
- 1 clove garlic
- oil
- 1 tablespoon butter
- pepper
Equipment
bowlknifecutting boardpanslotted spoonspoonpotwire rackroasting dish
Tips
- The bicarb trick fluffs up the potatoes.
- Remove the garlic and rosemary from the hot oil after 15 minutes to prevent burning and bitterness.
- Air dry the potatoes on a rack.
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