Cook: 60 - 75 minutes

Serves: 4 - 6

You can serve them hot from the oven, or at room temperature. Tip: the longer they sit, the more the dressing soaks into the grooves - filling tem with herby flavour. For a change, you can top with finely grated Parmesan cheese (or dairy free alternative) when you take them out of the oven.

Find more of Lisa's recipes on here and on her Instagram: @myrelationshipwithfood

Method

Topics:

Passover salad

Salad

vegetarian salad

Ingredients

Name: Hasselback roasted new potato salad
Prep time: 30 min
Cook time: 60 min
Yield: 4 - 6
Ingredients: 1kg salad potatoes (new potatoes), washed & dried; 2 tbsp olive oil; Coriander & caper dressing; 3 handfuls coriander, chopped; 4 tbsp olive oil; 1 tbsp white wine vinegar; 2 tbsp honey or agave; 1 garlic clove, minced; 1 tbsp capers chopped; Sea salt and ground black pepper

1kg salad potatoes (new potatoes), washed & dried

2 tbsp olive oil

Coriander & caper dressing

3 handfuls coriander, chopped

4 tbsp olive oil

1 tbsp white wine vinegar

2 tbsp honey or agave

1 garlic clove, minced

1 tbsp capers chopped

Sea salt and ground black pepper