Special potato salad

Special potato salad

Special potato salad with smoked salmon parcels
Servings:	2
Calories per serving:	953
Ready in:	55 minutes
Prep. time:	15 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Roasted vegetables

Variations on a theme

Preparations

Annie cooked this for me, together with smoked salmon parcels. The idea was adapted from a supermarket magazine recipe idea. See the scribblings!

Roast vegetables

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Vary the quantities of vegetables to suit your taste. A selection of the following:
• Carrots
• Sweet peppers
• Parsnips
• Courgettes
• Baby tomatoes
• Pinch of dried mixed herbs
• Glug of garlic olive oil
• Salt and pepper

Accompanied by

• 50 g Parmesan cheese, grated
• Baby new potatoes
• 1 can chickpeas, drained and rinsed
• 4 tablespoons creme fraiche
• 2 tablespoons fresh coriander or parsley

Mise en place

• Preheat the oven to 180° C (350° F - gas 4)

Method

1. Spread
2. Simmer the unpeeled potatoes for 20 minutes or until cooked
3. Add the drained chickpeas for the last 5 minutes to heat up
4. Drain and keep warm
5. Spread the chopped vegetables on a baking tray
6. Season with salt and pepper
7. Drizzle with olive oil
8. Toss to mix
9. Roast for 20 minutes
10. Mix the coriander or parsley with the creme fraiche to make a dressing
11. Mix the roast vegetables with the potatoes and chick peas
12. Serve sprinkled with Parmesan cheese and dollops of the cream dressing

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