Warm Baked Potato Salad

Warm Baked Potato Salad

With A Fresh Herb Cream Dressing

Vegetarian or Plant Based / Dairy Free / Gluten Free

Serves 4

This is definitely one of our new favourites! A fresh perspective on the humble baked potato with its classic crispy skin and fluffy centre. Paired with crunchy asparagus, cucumber and celery, then dolloped with our absolutely divine fresh herb cream, this combination makes for a uniquely special, yet simple to make dish.

Optionally, add a hard boiled egg to complete a mouthwatering journey of flavour.

Ingredients

4 large baking potatoes

A few drops of olive oil

A pinch of coarse sea salt

1 large cucumber, finely sliced

1 stick of celery, finely sliced

 125g fine asparagus, trimmed

4 spring onions, finely sliced

1 small fresh red chilli, deseeded & finely chopped

1tbsp capers

For the herb cream dressing:

60g vegan mayonnaise

A handful of fresh curly parsley

A handful of fresh dill

2tbsp olive oil

Juice of one lemon

1tsp honey or vegan alternative

A pinch of salt

Optionally:

4 organic free range eggs, hard boiled

Method

Preheat the oven to 180C.

Scrub the potatoes and dry them with a cloth.

Put a drop of olive oil on your palms and rub each potato to coat the skin.

Place them on a lined baking tray and sprinkle with coarse sea salt.

Bake in the middle of the oven for one hour, turning them half way.

Meanwhile, chop and prepare the salad ingredients. 

Blanch the asparagus in a pan of boiling water, then transfer into a bowl of ice cold water to stop the cooking process and preserve their vivid colour.

To prepare the herb cream dressing, place all ingredients, (reserving a spoonful of the herbs to garnish) in a food processor and blend until creamy and fragrant. Set aside.

To assemble the salad, place each halved hot potato on a plate. Spoon the dressing and the vegetables alternately on top, then garnish with the capers, chilli, and reserved herbs. Optionally, add a hard boiled egg on each plate.

Enjoy!

Notes

Using fresh potatoes makes a big difference in the taste and texture of this recipe.

You can use and combination of veggies and ingredients to make this salad, however the ones used here work really well together.

If using eggs, adding them to ice cold water straight after boiling, will make the peeling process much easier.