Roasted Potato Salad

Roasting potatoes rather than boiling them gives the old fashioned potoatoe salad a new lease on life. And nothing goes better than soft boiled eggs and dill to make this a cracking addition to any lunch.

Method

cut the potatoes in half or quarters and place on a baking tray with salt and oil, bake for about 20 mins on 200 degrees celcius
put the eggs in a pot with warm water for 5 mins to bring them to room temperature, boil a pot of water and drop the eggs in the water gently and cook for exactly 4.5 mins, remove stratight away and wash under cold water. Peel immediately.
For the dressing mix together the crushed garlic, lemon juice, yoghurt, mayo and mustard.
Remove potatoes from oven and while hot coat with the dressing and half the dill.
Dress with the quartered eggs and remaining dill and oilve oil.

• Dill
• Not Meat
• Roasted Potato Salad
• Soft Boiled Eggs