Roast Potato Salad

It’s salad for hungry people.

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SERVES: 4
PREP TIME: 10 MINUTES
COOK TIME: 50 MINUTES

Ingredients

1 pound of wee potatoes
2 romaine hearts (that’s lettuce)
2 dill pickles
1/2 a cucumber
4 or 5 radishes
1/4 cup mayonnaise
1/4 cup Greek yogurt 
2 tbsp olive oil
1 tbsp dijon mustard
1 tbsp pickle juice (it’s what the pickles came in)
Salt & Pepper

Method

In a big pot, boil the potatoes until they’re fork-tender, drain, and allow to dry.

Tip them onto a large oven sheet and bash with the bottom of a pint glass. Season liberally with salt and pepper, and drizzle with about two tablespoons of olive oil. Roast for thirty-five or forty minutes, turning once. 

Roughly chop the lettuce, quarter and chop the cucumber, and slice the radishes.

Blend the mayonnaise, yogurt, and mustard in a mixing bowl and season.

Combine in a salad bowl and serve.

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Notes

It’s fantastic while the potato is still hot, and great cold, but the dish doesn’t reheat well.