Roasted Baby Potato Summer Salad

Roasted Potato Salad is next-level potato salad. The potatoes are roasted prior to combining all the components, and what you get is flavor-loaded goodness in every single bite. Once you attempt this roasted version, ordinary ole potato salad will fade in comparison.

Roasted Baby Potato Summer Salad

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INGREDIENTS

• 500g toddler potatoes
• 200g cherry tomatoes
• 250g button mushrooms
• 1 medium crimson onion
• 100g sugar snap peas
• 3 spring onions
• 1/2cup chopped herbs (dill, parsley, chives)
• 2tbs olive oil
• sea salt, pepper

METHOD

1. Preheat the oven to 200C or flip on the pinnacle grill in the oven.
2. Boil the potatoes till cooked via in masses of salted water.
3. Drain the potatoes reduce them into halves. Drizzle with 1/2tbs of olive oil coating it properly and unfold it on a baking tray.
4. Bake or roast beneath the grill till barely browned.
5. While the potatoes are cooking, slice the mushrooms, coat them with 1tsp of olive oil, and roast beneath the grill for 3-5 minutes.
6. Take them out and switch them into a giant bowl.
7. Blanch the sugar snaps in lots of water for one minute, drain and rinse it with ice-cold water. Set apart to dry.
8. Slice the onions, reduce the tomatoes in half, chop the herbs. 
9. Add all the substances into a bowl with mushrooms, combine well, and season with salt and pepper.