Simple Summer Potato Salad

time 30mins
serves 4-6
difficulty Easy

A result of trying to recreate something he'd eaten on holiday, paired with trying to make a potato salad I might actually like, Umberto came up with this. Potato salad is literally my food hell but this was delicious so I guess I don't hate potato? Boiled, then lightly roasted in a little mutton fat we had (can substitute for oil / dripping) then tossed through with so many herbs, it was impossibe not to enjoy.


For the potatoes

  • Potatoes, any will be fine just chop to bite sized portions
  • Something to roast them in. We used mutton fat, but can swap for oil to make veggie / vegan
  • Rosemary
  • For the dressing

  • Mint (bunch of)
  • Parsley (bunch of)
  • Aleppo Chilli
  • Red Chilli
  • Olive Oil
  • Tahini
  • 📖Method

  • Heat tray & fat / oil in the oven at 200°c.
  • Chop potatos to bite sized portions & par boil.
  • Once done, add to hot pan, gently toss to coat and add rosemary.
  • Roast for 20 minutes.
  • Remove potatos from oil, and place in a bowl with a clean teatowel or kitchen paper to soak off excess oil / fat and allow to cool.
  • Finely chop all herb and chilli.
  • Mix together with olive oil, chilli plus a little salt and pepper.
  • Toss through your cooled potatos and serve!
  • These can come out a little spicey so top with a drizzle of tahini if you have it!