Roasted potato salad with mustard microgreens
This salad is always a hit. Infused with fresh microgreens this tangy roasted potato salad is great with everything from leftover beef or slow cooked lamb, to oily fish or crumbly cheese.
- Mustard microgreens
- 1 kg small potatos, preferably early potatos
- 2 tablespoons olive oil
- ½ dl sun-dried tomatoes
- olive oil for roasting
- 3 tablespoons apple cider vinegar.
- ½ teaspoon chopped parsely
- 1 dl mayonnaise
- 10 radishes (or radish microgreens)
- ½ red onion
Place the potatos in a roasting pan, divide any larger potatos into smaller pieces. Drizzle with olive oil and season with salt and pepper. Roast inte center of the oven until tender, about 20 minutes. Remove from the oven and let it cool.
Shred the sun-dried tomatoes. Fry the tomatoes briefly in oil in a frying pan. Add half of the vinegar and let cook for 2 minutes.
Mix the rest of the vinegar with rosemary, mayonnaise and parsley.
Cut the radishes and the red onion into thin slices. Or replace the radish with radish microgreens.
Mix the ingredients and arrange over a large platter. Scatter over the mustard microgreens. Then tuck in.
Recipe from Groddar, skott & mikrogrönt by Lina Wallentinson. Available here