Roasted potato salad w/ fennel, parsley & chives
Because the only kind of potato you need is a roasted one.
Today I want to share with you a recipe that cheats its way into the salad hall of fame by virtue of one specific ingredient: roast potato*.
Yes folks, you heard right, we are slathering potatoes in olive oil, sprinkling them with salt, roasting them to a golden crisp and calling it a salad. This is a recipe from the autumn chapter of my cookbook, Seasoned, but (as is often the case in mild climates) it features a lot of the heroes of the spring garden too.
Feathery fennel, crisp, fresh parsley, tangy spring onions and new baby potatoes are all in season now, and this recipe is a great way to make them sing. I hope you love it as much as I do!
*There is also cheese.
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Roast Potato Salad with Fennel, Parsley & Chives
Serves 4
To be totally honest, I’m not really sure what makes something qualify as a salad. Is it the presence of some form of leaf? Is it the dressing? Or is it just the vague desire to feel like you’re doing something healthy when really you’re sitting around eating a big bowl of roast potato?
I’m sure I don’t know. And I’m sure I don’t mind.
One thing to remember with this dish is that the roast potatoes will start to soak up the dressing once it’s poured. So it’s a good idea to let everyone serve themselves a few scoops and then dress their ‘salads’ individually. This helps keep the potatoes at peak crispiness right up until you start devouring them.