Roasted Potato Salad
I've noted that the feta is optional here, sometimes I add it and sometimes not! The pickled red onions are definitely recommend though as they bring a nice freshness and acidity to the dish.
Jump to recipeFAQ
What’s the best way to store this dish?
If not eating straight away then I’d recommend keeping the dressing separate until just before serving. Place both the dressing and salad in an airtight container in the refrigerator.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another salad, be sure to try out these recipes:
Roasted Potato Salad
Ingredients
for the salad
- 200g brussel spouts, finely sliced
- 250g potatoes, finely sliced
- 1 400g can chickpeas, drained
- 1 tsp: smoked paprika, ground garlic, ground onion
- 1/2 tsp flaky salt
- 1/4 tsp dried oregano
- 1/4 tsp ground pepper
- 60g crumbled feta (optional)
- 1 mild red chilli, deseeded and finely chopped
- 2 tbsp roasted hazelnuts, chopped
- 2 tbsp chopped parsley
- Salt, oil
for the pickled red onion
- 1 red onion, finely sliced
- 100ml wine vinegar/apple cider vinegar
for the dressing
- 100g greek yoghurt
- 2 tsp dijon mustard
- 2 tbsp tahini
- 3 tbsp apple cider vinegar
- 1 garlic clove, crushed
- 2-4 tbsp water
- 1 tsp honey
- Pinch of salt
Method
- Preheat the oven to 220c/200c fan.
- On a large shallow baking tray add the brussel sprouts, potatoes and chickpeas.
- In a small bowl add all of the spices and salt and stir to combine. Sprinkle the spices over the vegetables and drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Then place in the oven for about 20-30 minutes (the sprouts may cook quicker and need to be removed first!).
- For the pickled red onion, add the sliced onion and vinegar to a small bowl and mix well.
- In a small bowl, mix all the ingredients for the dressing. Depending on how thick your yoghurt is, you may need to add about 2-4 tbsp of water.
- Add the brussel sprouts, potatoes and chickpeas into a large bowl then sprinkle over the red chilli, feta, roasted hazelnuts, chopped parsley and pickled onion (you may not need to add all of them though!). Pour over the dressing and mix well. And that’s it!
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