Save to your scrapbook
Roast Jersey Royal, dill and caper salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a side
750g Jersey Royals, halved if large
5 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp nonpareille capers, rinsed
2 tbsp cider vinegar
20g pack dill, roughly chopped
1. Preheat the oven to 200˚C, gas mark 6. Toss the potatoes with 1½ tbsp oil in a large roasting tin. Roast for 40 minutes, tossing halfway, until golden and tender.
2. In a large bowl, combine the remaining 3½ tbsp olive oil with the other remaining ingredients. Season and add the hot potatoes, tossing through to coat in the dressing. Add a few shards of crispy bacon, if liked.
This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in Sat Apr 01 11:31:00 BST 2017.