The Epicurious Wanderers!

Mixed Herb and Roast Potato Salad

Great salad, can be served warm or cold.

800g Kipfler potatoes, cut into roughly 2cm pieces
2 tablespoons olive oil
1/2 cup firmly packed fresh flat-leaf parsley leaves
1/4 cup fresh dill
2 tablespoons roughly chopped fresh chives
1 tablespoon white wine vinegar
2 teaspoons honey
2 teaspoons wholegrain mustard
1/4 cup extra virgin olive oil

As an extra I like to add bacon as well, I mean who doesn’t like bacon. Drape 2 or 3 rashers over the potatoes as they roast, the bacon fat is a great addition. When cooked remove and continue to roast potatoes. When bacon cools crumble into bowl with other ingredients.

Preheat oven to 220°C/200°C fan-forced. Place potato in a bowl. Add oil. Season with salt and pepper. Toss to combine. Transfer to a roasting pan.

Roast, turning potato halfway through cooking, for 35 to 40 minutes or until golden and tender. Set aside for 20 minutes to cool.

Meanwhile, make honey mustard dressing: Place vinegar, honey, mustard and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

Place potato, parsley, dill and chives in a large bowl. Drizzle over dressing. Toss to combine. Serve.