Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
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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.
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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.
