- Preparation time
- 15 mins
- Cooking time
- 45 mins
- Difficulty
- Easy
- Serves
- 10 people
- Meal course
- Salads & Sides
- Posted by
- Posted on
- December 10, 2014
1.5 kgs all-purpose Potatoes
2 tbs Olive Oil
1/2 cup Sour Cream
1/2 cup Whole Egg Mayonnaise
1 heaped tsp Dijon or German Mustard
1 heaped tsp Wholegrain Mustard
2 tbs finely chopped Flat Leaf parsley
1 tbs finely chopped fresh Dill
5 Large Eggs - boiled and roughly chopped
6 Dill Pickles - finely chopped
100gms Good quality Ham off the Bone - cut into small cubes
1/4 large Red Onion - very finely chopped
Salt and Pepper
To Garnish - 1 boiled egg, A few parsley sprigs and a dill pickle sliced horizontally.
- Preheat your oven to 200c and line a large baking tray with baking paper.
- Cut each potato into eight wedges (or less if they are small) and rinse under water - do not peel the potatoes. Leave to dry slightly, then place the potatoes into a bowl with 2 tbs oil and season well with salt and pepper and toss well. Place the wedges in a single layer on the tray, skin side down (don't add any extra oil, they don't need it), and roast for approx. 45 minutes or until they are golden brown and crispy. *** You do not need to touch them once they are in the oven, just let them do their thing.
- Once the wedges are roasted, take them out and set them aside to cool slightly. Meanwhile, make the salad dressing by combining the sour cream, mayo and the mustards with the freshly chopped herbs. Season well and and mix well, then set aside.
- In a large bowl, combine the warm wedges with the rest of the salad ingredients, then add the dressing and gently mix well. Season to taste if needed, garnish with the extra parsley, pickle and chopped egg, then eat ASAP!
- Tip:This delicious salad is best made close to serving and is at it's peak when it's still warm. You can pre-prepare all the elements, then cook the wedges and assemble it later, but unfortunately it doesn't taste nearly as good after being in the fridge. Tip: These wedges, are actually my go-to chips. I make them for my family to eat as a side dish with steak etc. You can flavour them with anything you want, and they are super healthy. Try the same process with sweet potato instead...YUMMY!!
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