Roasted Baby Potato Salad with Peppadews
This roasted baby potato salad brings golden edges, a creamy mustard dressing and bright little bites of sweet piquanté pepper to your Christmas spread. Fresh chives and lemon keep the finish lively.
Serve it alongside grilled chicken, lamb chops or slices of cold gammon. The potatoes are roasted rather than boiled, giving this familiar summer side a deeper flavour without much extra hands-on work.
Why it works on a South African Christmas table
The red peppers and green herbs look festive without fussy garnishes, and the salad is easy to portion out beside the braai. Make the dressing ahead, roast the potatoes in the morning and keep the assembled salad chilled until lunch.
Ingredients
For the potatoes
For the dressing
To finish
Instructions
- 1Set the oven to 210°C conventional or 190°C fan. Slice the potatoes into halves or quarters so the pieces are about 3 cm across. Pat thoroughly dry with a clean tea towel.
- 2Combine the oil, paprika, salt and pepper in a large bowl. Add the potatoes and turn until coated, then tip onto a shallow metal roasting tray. Leave space between the pieces, using a second tray if necessary.
- 3Roast for 40–50 minutes, turning the potatoes after 25 minutes. They are ready when the surfaces are browned and the thickest pieces feel tender when pierced with a small knife.
- 4Whisk the mayonnaise, yoghurt, mustard, lemon juice and zest in a serving bowl. Cover and refrigerate while the potatoes cook.
- 5Let the potatoes release their steam on the tray for about 15 minutes. For a cold salad, spread them in shallow containers and refrigerate promptly; do not leave them on the counter to cool completely.
- 6Fold the just-lukewarm or chilled potatoes into the dressing with the peppers, celery and most of the herbs. Mix gently, then taste before adding any extra salt, pepper or lemon juice.
- 7Finish with the reserved herbs. Serve straight away if lukewarm, or cover and refrigerate until serving. Keep the main batch chilled and refill a smaller serving bowl as needed.
Nutrition (per serving)
- Calories
- 319 kcal
- Carbohydrates
- 42.2 g
- Protein
- 6.1 g
- Fat
- 14.6 g
- Saturated fat
- 2.4 g
- Sugar
- 4.3 g
- Fibre
- 4.9 g
- Sodium
- 382 mg
- Cholesterol
- 12 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Prepare the dressing and chopped vegetables up to a day ahead, storing them separately in covered containers in the fridge.
- Drain the piquanté peppers well so their pickling liquid does not thin the dressing. Choose mild peppers for a family-friendly salad.
- Allow an extra 1–2 hours if you want the salad thoroughly chilled; this is not included in the preparation and cooking times.
- Keep chilled salad at 5°C or below. Discard any that has stood out for more than 2 hours, or 1 hour when the temperature is above 32°C.
Frequently asked questions
Can I use larger potatoes?
Yes. Choose firm, waxy potatoes and cut them into roughly 3 cm chunks. Start checking for tenderness after 35 minutes, as roasting time depends on the size of the pieces.
Will the potatoes stay crisp in the dressing?
No. The dressing softens their surfaces, but the browned flavour remains. For the most texture, combine everything shortly before serving rather than several hours ahead.
What can I use instead of piquanté peppers?
Use the same weight of well-drained roasted red peppers. They are less tangy, so taste the finished salad and add a small squeeze of lemon if needed.
