Warm Potato Salad

With a creamy tomato, olive and mixed pepper dressing

prep
10 MINS
cook
35 MINS
serves
4
prep
10 MINS
cook
35 MINS
serves
4

Ingredients

  • 600g baby chats, halved
  • Oil spray
  • 1 bunch Dutch baby carrots, peeled and cut in half
  • 6 rashers streaky bacon, finely sliced
  • 2 spring onions, diagonally sliced
  • 1 cup frozen peas, cooked following packet directions
  • 1 tablespoon finely shredded fresh mint
  • ½ x 195g jar Providore Series Olives, Mixed Peppers and Sundried Tomato Pesto
  • 1/3 cup sour cream

Method

Step 1

Place potatoes in a single layer on a baking paper lined tray, spray with oil and season to taste. Bake in a preheated oven at 200°C for 30-35 minutes or until golden and tender. Meanwhile, spray carrots with oil and add to potatoes half way through cooking time. Stand vegetables for 10 minutes after cooking.

Step 2

Meanwhile, cook bacon in a non stick frypan until crisp. Place in a large bowl with roasted vegetables. Add spring onions, peas and mint. Toss gently to combine. Transfer to a serving platter.

Step 3

Combine Providore Series Pesto and sour cream in a small bowl and season to taste. Loosen dressing with a little milk, if desired. Drizzle dressing over salad. Serve immediately.


Tip

Try tossing creamy dressing through salad before serving, if desired.