Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
My Famous Roasted Potato Salad with Pickles and Herbs is delicious. My mum use to boil her potatoes to make the salad. However, I love the texture of the roasted potatoes with the crispy outside and soft in the middle. I love cooking with dried herbs such as oregano, rosemary and basil. The crunch of the pickle amongst the creamy dressing is a lovely surprise, even for the non lovers of pickles! Trust me!
Everyone has their version of potato salad, however, I encourage you to try this version and see if you like the difference. Perfect for a mid week side salad or as part of a buffet of goodness,
My Famous Potato Salad with Pickles and Herbs is based on my secret kitchen aid – the Airfryer! I love how easy and clean the cooking process is with roasting potatoes. Its worth the investment!
Why I Love This Recipe
I love this recipe because its different to other potato salads with the crispy texture!
Ingredients
Just a few ingredients to create a gluten free option to serve along side your mid week dinners or weekend gatherings
- WHITE POTATOES: Chopped into quarters
- DRIED HERBS: Oregano, Rosemary, Basil – There may be a packet with all three in one, called “Italian Mix”
- OLIVE OIL: Always!
- PICKLES: Finely sliced.
- BABY SPINACH: Or rocket or both!
- GARLIC AIOLI: The Finishing touch!
Instructions
Let’s get cooking!
- Cut the potatoes , place in the Airfryer. Drizzle with oil, herbs and salt. Cook for 15 minutes/180c – pierce with a fork to make sure they are cooked inside and deliciously crisp on the outside.
- Meanwhile, slice the pickles. Prepare the baby spinach and rocket on a platter or large plate
- Once the potatoes are cooked, toss with the pickles and aioli to combine. Place on on top of the greens and enjoy!
Tips And Tricks
Can I choose sweet potato as an option?
Yes! I love both mixed together. Delish!
Do i need to add boiled eggs or sliced onion?
Great option! Add both at the end when plating.
Can I freeze the potato salad?
No.
Love easy dinner recipes? There are LOADS more in my new cookbook ‘Gather’. Order it by clicking this link!
My Famous Potato Salad
This is a different version with a crispy texture and a creamy dressing
Ingredients
- 500 grams WHITE POTATOES: , Chopped into quarters
- 10 grams DRIED HERBS:, Oregano Rosemary, Basil – There may be a packet with all three in one, called "Italian Mix"
- 1 tbsp OLIVE OIL:
- 1 cup PICKLES: , Finely sliced.
- 2 cups BABY SPINACH: , Or rocket or both!
- 1/2 cup GARLIC AIOLI: , The Finishing touch! Purchased from the shops or you are feeling creative, you can make your own!
Instructions
- Cut the potatoes , place in the Airfryer. Drizzle with oil, herbs and salt. Cook for 15 minutes/180c – pierce with a fork to make sure they are cooked inside and deliciously crisp on the outside.
- Meanwhile, slice the pickles. Prepare the baby spinach and rocket on a platter or large plate
- Once the potatoes are cooked, toss with the pickles and aioli to combine. Place on on top of the greens and enjoy!
Nutrition
Serving: 1bowl | Calories: 182kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 500mg | Potassium: 426mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1052IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 3mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
