Sunday, 12 May 2013

Roast Potato Salad

I think this potato salad tastes better warm because once roast potato gets cold it kind of has that old fries flavour.



Roast Potato Salad

Ingredients

10 potatoes of your choice, peeled and chopped into chunks
1/4 cup McCormicks Bacon Bits
1 cup Follow Your Heart Veganaise
2 Tbls Follow Your Heart Horseradish Sauce
1/4 cup chopped fresh chives
2 cloves garlic, crushed
2 tsp white vinegar
olive oil
1 tsp pepper
1 tsp salt (more if as desired)


Method

Preheat oven to 350F/180C and prepare a baking dish (you might need two) by covering the base with olive oil, around 3 Tbls.
Add chopped potato and sprinkle the crushed garlic on top.
Drizzle potatoes with some more olive oil and bake for 40-60 mins or until potato is cooked and browned, occasionally flipping.
In a small bowl place the bacon bits and add 2 tsp boiling water to soften them.
In a bowl mix the bacon bits with the remaining ingredients.
Once the potatoes are cooked add them to the bowl with the sauce and mix well.
Transfer to serving bowl or tray.

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