Why not jazz up the potato salad this Christmas? The pasty, soggy potato salad is a thing of the past, or could be, if you take a chance and try this combo.
It recently hit me that I had never seen a roasted potato salad, and wondered why on earth it had never come into my little mind until then. So I set about making it, with huge success. Yes, it takes a little more time than the slushy potato salad you see in the supermarkets and on dinner tables as a standard, but its so worth it. You will never want to look at another potato salad again!
GOLDEN ROASTED POTATO SALAD
5 large potatoes, diced
1/4 cup to 1/2 cup mayonnaise
1/4 cup sliced sun-dried tomatoes
1 stick of celery, sliced thinly
3 rashers bacon, fried till crispy
fresh flat-leaf parsley, chopped roughly
Peel and chop potatoes into bite sized pieces. Place potato in a large saucepan and cover with water; boil for a little while until beginning to soften (but not too soft or it will just fall to bits). Remove from heat and drain.
Coat potato with a little oil and pop in the oven on a roasting tray, turning occasionally until roasted as desired. Cool. Combine all other ingredients in a bowl and add potato.
Toss gently to combine. Serve.