WARM CRISPY POTATO SALAD
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Cut each unpeeled potato into 6 wedges.
- Place potatoes in greased baking dish, toss potatoes in combined oil, salt and pepper, bake in moderately hot oven 30 minutes.
- Turn potatoes, sprinkle with sage, bake about further 30 minutes or until potatoes are crisp; keep warm.
- Heat pan, add bacon, cook until crisp; drain on absorbent paper.
- Combine potatoes, bacon, tomatoes and chives in bowl, mix gently.
- Place lettuce leaves on serving plate, top with potato mixture, sprinkle with cheese flakes, drizzle with warm dressing.
Dressing:
- Combine all ingredients in pan; whisk over heat until warm.
INGREDIENTS
- 1 kg potatoes
- 1 tablespoon peanut oil
- 1 teaspoon fine sea salt
- 1 teaspoon seasoned pepper
- 1 tablespoon chopped fresh sage
- 4 bacon rashers, sliced
- 50 grams drained sun-dried tomatoes, sliced
- 50 grams chopped fresh chives
- 1 coral lettuce
- 50 grams parmesan cheese flakes
Dressing
- 2 tablespoons sesame oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, crushed
- 1 teaspoon sugar
7 comments for “Warm Crispy Potato Salad”
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