My mother-in-law was on a weekend away with her sister and one lunchtime they had a delicious potato salad that everyone devoured. Naturally everyone asked the chef for the recipe but alas there were no measurements to the amount of each ingredient that was required. I have used this list of ingredients and come up with a recipe that I like and goes perfectly with BBQ-ed meat of your choice and fresh spinach salad.
Make this salad as close to serving as possible so the vegetables are still warm. Alternatively roast the vegetables then reheat or keep warm in the oven and assemble at the last minute.
200g potatoes washed and cut into largish pieces - I used baby chat potatoes
1/2 sweet potato peeled and diced into similar sized pieces to the potato
1/2 red capsicum diced into pieces a little smaller than the potatoes
2 tbsp of gluten free egg mayonnaise (I use SW Real Whole Egg Mayonnaise from most supermarkets)
2 tsp of Dijon seeded mustard (they are not listed as gluten free but the ingredients are ok)
1 spring onion finely sliced up
a small handful of fresh basil leaves, torn
Par boil the potatoes then put them into a 180 degree oven drizzled with olive oil and salt to roast for about 20 minutes or until they are golden and crispy.
Roast the capsicum in the oven with olive oil and salt, put these in much later than the potatoes as they will cook much faster usually in about 10-15 minutes.
Stir together the mayonnaise, mustard, fresh basil and shallots and set aside.
Once all of the vegetables are cooked, place in a bowl. Pour the salad dressing over the warm vegetables and mix the dressing through. As the vegetables are warm, the dressing will become a little more ruby, making it easier to mix through.
Top with the remaining torn basil and eat immediately.
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