Warm Roasted Potato Salad with Parmesan, Walnut and Garlic Mayo (gf) (v)
Transform hot roasted potatoes by tossing them through a garlicky, nutty mayonnaise and you have a delicious accompaniment to any meal.
800 grams waxy potatoes, scrubbed (we used assorted colours)
2 red onions, peeled with root left on
10 cloves garlic, skin on
3 tablespoons olive oil
sea salt and ground pepper
DRESSING
6 of the garlic cloves roasted with the potatoes
⅓ cup walnuts, toasted
½ cup good-quality egg mayonnaise
1 tablespoon olive oil
1 tablespoon wholegrain mustard
2 tablespoons freshly grated parmesan, plus extra for garnish
2-3 teaspoons lemon juice or white wine vinegar
2 tablespoons finely chopped parsley
Preheat the oven to 200°C regular bake.
Cut the potatoes into large chunks, leaving any tiny ones whole, and slice each onion into 6 wedges through the root end. Toss the potatoes, onions and garlic with the olive oil and place in a single layer on a large baking tray. Season generously.
Roast for about 40 minutes, until the potatoes are golden and tender, turning everything a couple of times and removing the onions and garlic when cooked. The potatoes will take longer to cook.
Squeeze the flesh from 6 of the roasted garlic cloves into a bowl. Add 2 tablespoons of the walnuts, finely chopped, and the mayonnaise, olive oil, mustard and parmesan. Add the lemon juice or vinegar to
