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RECIPE
Potato Salad
Oval Au Gratin Dish
Vegetables
Under 1 hour
4
RECIPE NOTES
Our Potato Salad recipe makes for a great dish to bring to your next pot-luck, complementing any main course to perfection. Combining roasted potatoes with a blend of rich spices and herbs, including dried onion flakes, garlic, caraway seeds, and poppy seeds, this dish will not be lacking in flavour.
Our Oval Au Gratin Dish can be used to prepare and serve this dish, highlighting its versatility. This piece of cookware provides a wide, shallow cooking area, and is perfect for assembling this recipe before serving it up for an aesthetically pleasing presentation. The combination of the vinaigrette and herbs and spices elevates this dish, ensuring this potato salad recipe can become a family favourite.
Whether you are heading to a friend’s for dinner, or simply want to round off your dinner table with a complimentary side dish, our Potato Salad recipe has you covered. This recipe can be prepared in under an hour, serving up to four people at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!
INSTRUCTIONS
Spice Mix
Preheat the oven to 350˚F.
Mix all ingredients (except for salt and sugar) together and spread evenly on a baking sheet.
Place in the oven and roast for 15-20 minutes or until the spices are golden brown and release their fragrance.
Let cool and add salt and sugar. Set aside.
Vinaigrette
In a blender, combine vinegar, maple syrup, Dijon mustard, salt and pepper.
Drizzle in the olive oil to emulsify the dressing.
Whisk together mayonnaise and herbs in a large bowl.
Pour the dressing over the mayonnaise mixture and stir until smooth.
*If the dressing is too thick, gently thin with a few drops of warm water.
Assembly
Pour a small amount of dressing into the bottom of each Au Gratin Dish
In a large bowl, add enough dressing to the potatoes to generously coat them.
Divide the potatoes among the dishes.
Sprinkle generously with spice mixture.
Add herbs as a garnish.
Season lightly with Maldon salt.
Notes
The dressing can be stored in the refrigerator for 2 to 3 weeks.
The spice blend and herbs make all the difference in this recipe. Be generous!
Recipe courtesy of Olive & Gourmando
