Donal’s Roasted Potato Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs can be more affordable and have a longer shelf life.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Apple cider vinegar is generally less expensive and adds a tangy flavor.

Chop the potatoes into nice bite-sized chunks.

Tumble the chopped potatoes onto a roasting tin.

Drizzle with olive oil and season with sea salt and black pepper, ensuring they are completely coated.

Roast the potatoes in an oven at 200°C (about 400°F) for 45 minutes until crispy on the outside and tender on the inside.

Once roasted, let the potatoes cool slightly.

Prepare the dressing by mixing 4 tablespoons of mayonnaise with the juice of one lemon and a teaspoon of cider vinegar.

Add a teaspoon of Dijon mustard to the dressing and season with sea salt and black pepper, then mix well.

Dice the apples and immediately add them to the dressing to prevent browning.

Chop the celery and spring onions, then add them to the bowl with the dressing.

Add walnuts and dried cranberries to the mixture.

Add the roasted potatoes to the dressing and other ingredients.

Mix everything together until well combined.

Serve the potato salad on top of layers of shop-bought ham if desired.

Cooking Techniques

Equipment Needed

Spice Level: