Roasted Potato Salad with Sumac Onions and Mustard Dressing (gf) (v)
I much prefer roasting potatoes for a salad rather than boiling them. Combined with sumac-marinated onions and a lovely mustardy dressing, this is my go-to potato salad.
800 grams waxy potatoes, scrubbed
2 tablespoons olive oil sea salt and ground pepper 1 large red onion, thinly sliced
1 teaspoon each sea salt and caster sugar
1 tablespoon sumac (see Cook’s note)
2 tablespoons apple cider vinegar
handful cress, watercress or rocket 3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon runny honey ¼ cup olive oil
small bunch chives, finely chopped
Preheat the oven to 200°C fan bake.
Cut any larger potatoes in half, place in a large roasting tray and toss with the oil, salt and pepper. Roast for about 30 minutes, or until tender when pierced with a skewer. Set aside to cool.
Put the onion, salt, sugar, sumac and vinegar in a bowl and massage together with your fingers. Set aside until ready to serve, stirring occasionally.
Whisk all the ingredients together, except the chives, until thick. Season generously with salt and pepper and stir in half the chives.
TO SERVE: Put the potatoes in a large bowl and fold through the dressing. Arrange in a serving bowl with the sumac onions and cress then scatter over the remaining chives. SERVES 6
Cook’s note: Sumac is the ground berries from the sumac bush, native to the Middle East, and has a tart, lemony flavour. Available from good food stores, Middle Eastern shops and some supermarkets.