Baby potato salad with wild mushrooms, walnuts and a caper dressing
- Side
- 6
- 45 minutes
Roasted Nanna Tate Baby Potatoes, earthy wild mushrooms, roasted walnuts and a bright dressing with cornichons and capers, this dish is a cross between a classic potato salad and a side of crispy roasties. The baby potatoes are roasted until fluffy and buttery on the inside and golden on the outside, the mushrooms are fried and the walnuts are roasted until golden.
Ingredients
Metric
Imperial
- 1kg Nanna Tate Baby Potatoes, halved
- 3 tbsp of olive oil
- 100g of walnuts
- 400g of mixed wild mushrooms, any large ones cut into bite-sized pieces
- 3 garlic cloves, finely chopped
- 4 sprigs of thyme, leaves picked
DRESSING
- 1 tsp Dijon mustard
- 1 lemon, zested and juiced
- 1 tbsp of white wine vinegar
- 100ml of olive oil
- 30g of flat-leaf parsley, finely chopped
- 2 tbsp of capers, drained and roughly chopped
- 8 cornichons, drained and finely chopped
Method
Preheat the oven to 220°C. Toss the potatoes with 1 tablespoon of the olive oil and spread across a large roasted tray. Roast for 40 minutes, until golden and crisp, turning halfway, then transfer to a large bowl
- 1kg Nanna Tate Baby Potatoes, halved
- 1 tbsp of olive oil
Toss the walnuts with 1 tablespoon of olive oil and a pinch of salt. Spread on a small baking tray and roast for 6 minutes, or until golden
- 100g of walnuts
- 1 tbsp of olive oil
For the dressing, whisk together the Dijon mustard, lemon zest and juice and white wine vinegar, then whisk in the olive oil in a thin, steady steam until emulsified. Mix through the parsley, capers and cornichons, then taste and season well with salt and black pepper
- 1 tsp Dijon mustard
- 1 lemon, zested and juiced
- 1 tbsp of white wine vinegar
- 100ml of olive oil
- 30g of flat-leaf parsley, finely chopped
- 2 tbsp of capers, drained and roughly chopped
- 8 cornichons, drained and finely chopped
For the mushrooms, heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the mushrooms, and fry for 8 minutes, tossing occasionally until the mushrooms are starting to caramelise. Reduce the heat slightly and toss through the garlic and thyme for 1 minute. Season with salt and black pepper
- 1 tbsp of olive oil
- 400g of mixed wild mushrooms, any large ones cut into bite-sized pieces
- 3 garlic cloves, finely chopped
- 4 sprigs of thyme, leaves picked
Add most of the mushrooms, walnuts and dressing into the bowl with the potatoes and gently toss together
Transfer the potatoes onto a large platter, and top with the remaining mushrooms, walnuts and dressing. Serve immediately
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