potato salad

Our beloved roasted mediterranean vegetables are on the menu once again and today they’re the star of one delicious and super healthy potato salad!

I know most folks associate the quintessential mayonnaise based dressing with potato salad but for me mayo is much too rich and heavy and usually just masks the flavours going on in the salad.

A much healthier (and tastier) alternative is this gorgeously light and wonderfully zesty lemon and basil pesto dressing. A concoction of basil pesto, extra virgin olive oil, lemon juice and zest the cooked potatoes drink up this delicious dressing which also manages to highlight the wonderful sweetness of the charred roasted mediterranean vegetables.

This salad is a winner! Grace devoured a big plateful for lunch today and with a little grilled chicken this potato salad would also be a wonderful family dinner!

To create your own healthy vege packed potato salad simply…

Begin by placing the potatoes in a large pot of cold water. Place the sauce pan on high heat and boil for 30 minutes or until the potatoes are tender and cooked. Drain and when cool enough to handle chop the potatoes in half (or quarters depending on size and preference).

Meanwhile, place the eggplant, zucchini, tomatoes, capsicum and fennel on a large oven tray lined with baking paper, drizzle with a little olive oil and roast for 30 minutes or until cooked and slightly charred.

While the potatoes are boiling and vegetables are roasting get on with the dressing.

In a small bowl place a heaped tablespoon of basil pesto along with a couple of tablespoons of extra virgin olive oil and the juice and zest of one lemon. Stir to combine.

To assemble: place the cooked potatoes, roasted mediterranean vegetables, olives, baby spinach, rocket and basil pesto dressing in a large bowl and toss to combine. Enjoy!

potato salad

INGREDIENTS

500 grams cream delight potatoes

1 zucchini, thinly sliced using a vege peeler

1 small eggplant, thinly sliced

half a large fennel bulb, thinly sliced

3 tomatoes, cut into wedges

1 capsicum, thinly sliced

2 tablespoons olive oil

1 heaped tablespoon basil pesto

2 tablespoon extra virgin olive oil

juice and zest of 1 lemon

1 large handful of rocket

1 large handful of baby spinach

3/4 cup kalamata olives, pitted

METHOD

Preheat oven to 180 degrees celsius (350F).

Place the potatoes in a large pot of cold water. Place the pot over high heat and boil for 30 minutes or until the potatoes are cooked. Remove and when cool enough to handle chop the potatoes in half or quarters, depending on size.

Meanwhile place the zucchini, eggplant, fennel, tomatoes and capsicum on a large oven tray lined with baking paper. Drizzle with olive oil and bake in the oven for 30 minutes or until the vegetables are cooked and slightly charred.

For the dressing: place the pesto, extra virgin olive oil, zest and juice of lemon in a small bowl and stir to combine.

To assemble: place the cooked potatoes, roasted vegetables, rocket, spinach, olives and dressing in a large bowl and gently toss to combine. Enjoy x

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