Enter the roast potato salad. It’s totally a winner. Yes, it still has the carby goodness of potatoes, but none of that other gross heart-attack-on-a-plate stuff.
Roast a load of potatoes in the oven. They can be those fancy small ones that cooking shows always use, or just chop up the regular two-bucks-a-kilo kind. We leave the skins on, they are full of goodness and taste great plus it’s way easier. I mean, who has time to peel stuff? No one, which is why so many people don’t cook!
Once your potatoes are cooked, your going to want to toss them in to a big tub or bowl full of greens (we use kale, spinach or rocket – or all three) and some chopped spring onions. The key to the greens is to chop them quite finely, they hold more dressing that way and if you’re a hard-core salad eater and you’ve chosen to use kale it makes it much less woody and easier to chew if you’ve already beaten it in to submission with a nice sharp knife.
Now for the yummy part – the dressing. Ok, I agree, the potatoes are really the best part because everyone loves roast potatoes. But you’ve got to dress this salad or it just seems like potatoes and greens for no reason. If you’re not vegan, you could just slap some mayonnaise on it and Bob’s your uncle (well, he may or may not be, depending whether you have an uncle called Bob or not). We secretly love veganaise on it but we prefer to dress it with a vinaigrette style dressing. Don’t listen to chefs on cooking shows when they tell you 3 parts oil to one part vinegar. That’s just madness. You need 1 to 1 at best. Add some vinegar, apple cider will do, a dash of oil, some salt and pepper, mustard and sugar to a jar and give it a good shake. Jamie Oliver makes a dressing shaker – but you can save yourself the money and just use an old jam jar and it won’t leak nearly as much! Have a quick taste and adjust as required. If you’ve run out of sugar try using jam – we’ve been using home made mulberry jam in ours for the last month or so and it’s not only delicious, it turns the dressing it to the most glorious colour!
Try this salad out soon – you won’t regret it!