Recipe for New Style Potato Salad – sweet potatoes in a mustard mayo sauce, topped with caramelised onion & served with chipolatas
1/4 red onion – peel & slice thinly
1/4 tbsp red wine vinegar
1 sweet potato – peel & dice (1½ cm)
1 1/2 tbsp mayonnaise
1/4 tbsp wholegrain mustard
150g beef chipolatas
1 spring onion – slice thinly at an angle
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Roast sweet potato: Place on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast for 25 minutes until golden and cooked. Remove and leave to cool slightly.
Caramelised onion: Place a pan on medium heat with a drizzle of olive oil. When the pan is hot, add the onion with a pinch of salt and pepper, and sauté for 1 minute before adding HALF the red wine vinegar. Cook for 10 minutes until the onion has softened and caramelized.
Mayo sauce: Mix together the mayonnaise, wholegrain mustard and the REST of the red wine vinegar and season with salt and pepper.
Chipolatas: Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the chipolatas and cook for 10 minutes until golden and cooked through.
Sweet potato salad: Just before serving, mix together the sweet potatoes, spring onion and mayo sauce.
Serve the sweet potato salad topped with the caramelised onions and rocket and serve the chipolatas on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.