Mia's Roast Potato Salad

Here at Darts Farm we are always eager to see what Mia has been rustling up in the Deli. Using the best local ingredients, this roast potato salad makes a great addition to a summer picnic or easily packed into a rucksack ready for a spontaneous bike ride along the Exe estuary.

With slow roasted garlic, crunchy red cabbage and crispy roasties, we love how indulgent this salad is!

Difficulty:

Prep time: 20 minutes

Cook time: 1 hours 50 minutes

Serves: 4

Dietry Information

Vegetarian
Gluten Free

Related Tags

Vegetarian Salad

Ingredients

1 bulb garlic
500g Maris Piper potatoes
2 sweet potatoes
Half a red cabbage
Bunch of parsley
1 red onion
4 tablespoons mayonnaise

Method

Place the bulb of garlic in foil and roast at 180°c for 50 minutes.
Peel and chop the potatoes into bite-sized cubes and boil for 7 minutes until fluffy. Then roast in the oven for 45 minutes with rapeseed oil and salt and pepper, turning occasionally.
Peel and chop the sweet potatoes and roast for half an hour in rapeseed oil and seasoning.
Allow everything to cool. Meanwhile in a food processor, shred the cabbage and finely chop parsley and red onion. Mix together with the cabbage.
Chop off one end of the garlic bulb and squeeze out the sweet roast garlic, then mix with salt, pepper and mayonnaise.
Combine with the cabbage mixture, adding more mayo if needed.
Toss through with potatoes and enjoy!