Roasted potato salad with feta and mint
- 6 kipfler or fingerling potatoes, scrubbed and halved
- olive oil, for drizzling
- sea salt flakes
- 1 cup (120g) frozen peas, blanched
- 200g feta, cut into large slices
- 6 slices prosciutto
- ½ cup mint leaves
- DIJON DRESSING
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
Preheat the oven to 180°C. Place the potatoes on a baking tray and toss with a little olive oil and sea salt. Bake for 25 minutes or until golden and tender. Set aside to cool slightly. To make the dressing, combine the oil, vinegar and mustard. To serve, toss the potatoes and peas with half the dressing. Divide the feta, prosciutto, potatoes, peas and mint leaves between serving plates. Spoon over the remaining dressing to serve.
Kipfler potatoes are small elongated potatoes with a waxy texture. Use a Charlotte variety which is great for boiling and roasting.