Salt n Vinegar Roast Potato Salad
Cherie Metcalf
A bold twist on the classic potato salad, with crispy spuds, tangy Salt & Vinegar flavour, and tender salmon folded through. Every bite hits that perfect balance of crunch, creaminess, and zing.
Ingredients
1.5 kg baby potatoes, halved
- A good drizzle of oil
- Man Grind Flakes, to taste
- 2 tsp Blow My Coals
- 2 bunches asparagus, trimmed
- ½ cup Chip Butty
- A few handfuls of rocket
- 400g hot smoked salmon, flaked (or swap for crispy bacon + boiled eggs)
- 1–2 tbsp capers
- ½ small red onion or a few spring onions, finely sliced
Directions
Toss the halved potatoes in oil, Man Grind Flakes and Blow My Coals, then roast at 200°C for 25 to 30 minutes until crispy on the outside and soft in the middle.
- While they roast, blanch the asparagus in boiling salted water for about a minute, then plunge it into cold water to keep it bright and crisp.
- Once the potatoes are golden and still warm, gently toss them with ½ cup of Chip Butty mayo so they soak up all that salt n vinegar goodness.
- On a large platter, layer the rocket, dressed potatoes, asparagus and flaked hot smoked salmon. Scatter over the capers and sliced onion.
- Serve warm or at room temperature. It is magic either way.
