The sun is finally out and it seems as though it may be here for more than an hour so it’s time for eating out on our new terrace. I want it to be a summer filled with fabulous salads and this tomato roast potato salad with a horseradish yoghurt dressing is a great way to kick things off.
I’ve used the left-over smoky tomato sauce to coat the potatoes before roasting. If you don’t have any of this made up I think 2 tablespoons of tomato puree mixed with 1 teaspoon of smoked paprika would work just as well.
For me though, the horseradish dressing is the star. It’s so easy to make but it packs a punch that will carry the salad and compliment the ingredients. What more could you want?
Just FYI I like to play fast and loose with my salads and dressings so I’ve extrapolated the ingredients list. Building a salad like this tomato roast potato salad with a horseradish yoghurt dressing should be fun and you should use what you like and what you have in the fridge.
for the dressing:
- 2 tablespoons greek yoghurt
- 2 tablespoon horseradish sauce
- 1 tablespoon mayonnaise
- 1 tablespoons olive oil
- a squeeze of lemon juice
- a dash of pink pickle vinegar from the amazing M&S Pickled Red Onions
Just whizz everything together in a blender. I couldn’t be simpler.
for the potatoes:
- a handful of new potatoes – chopped
- 2 tablespoons smoky tomato sauce (see my previous recipe for baked eggs)
- a glug or two of olive oil
Toss the raw potatoes in the sauce and olive oil, lay them out on a baking tray and cover with foil. Roast for 15 mins with the foil on and 30 mins with the foil off. Throw on some asparagus in the last 10 mins.
Build your salad your way and drench the whole lot in the fabulous dressing and serve!
For more salad inspo check these out on Dom in the Kitchen
Eat and of course, enjoy!