Crispy potato salad with roast garlic sour cream dressing
Ingredients
- 1kg baby potatoes, washed
- 60ml (¼ cup) vegetable oil
- sea salt and freshly ground black pepper, to taste
- Dressing
- ½ head of garlic
- 250ml (1 cup) sour cream
- zest and juice of 1 lemon
- 15ml (1 tbsp) chopped chives
- 100g watercress, washed, to serve
Instructions
1
Preheat the oven to 200°C.
2
Boil the potatoes until al dente and set aside to cool before cutting each in half.
3
Heat the oil in a medium roasting dish in the preheated oven and roast the halved potatoes, turning every now and again, until crisp and golden, 30 – 45 minutes. Season.
4
Wrap the garlic in foil and place in the oven at the same time to roast.
5
For the dressing, mix the sour cream, lemon zest and juice, chives and seasoning.
6
When the garlic has roasted, squeeze the caramelised cloves into the dressing and stir well.
7
Serve the warm roast potatoes with watercress and drizzle with the dressing.
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Weekly menu: 25 - 31 March