Roast Potato Salad

Servings: 8



  • 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



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!