Roast Potato Salad

Servings: 8

Ingredients:

• 1kg Golden Delight potatoes, scrubbed and halved
• 5 slices prosciutto, roughly chopped
• 2tbs olive oil
• 1tbs lemon juice
• 1tbs drained capers, chopped
• 1tbs chopped fresh flat leaf parsley leaves
• 1tbs chopped fresh basil leaves
• Black pepper
• 1 cup Red Kellys Romano & Chive Dressing

Method

Step 1:

Preheat oven to 180 degrees Celsius.

Gently boil potatoes in a large pot of salted water for about 15 minutes or until just tender. Drain and leave to cool for about 5 minutes. Place in a large baking tray with prosciutto and oil. Season with pepper and toss gently to coat.

Step 2:

Cook in oven for 40-45 minutes or until golden and tender.

Step 3:

Mix lemon juice, capers, parsley and basil with Red Kellys Romano & Chive Dressing in a separate jug.

Step 4:

Once potatoes are cooked, add the dressing mixture to coat. Toss gently to combine and season with more black pepper, if desired, before serving. Enjoy!