B-Well Roast Potato Salad
(26 Jun 2020)

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B-Well Roast Potato Salad
Recipe by Josh Wiid

2kg Baby Potatoes
2 tbsp B-Well Pure Canola Oil
5 cloves Garlic
1 tbsp Thyme leaves ( dry or fresh )

1 cup B-Well Olive & Canola Mayonnaise 
1 tbsp Hot English Mustard
1 Lemon, juice and zest 
1 Red Onion, minced
3 Gherkins, finely diced
2 tbsp Capers, rinsed and drained, finely chopped
2 tbsp Chives, finely sliced
3 Eggs, hard-boiled and chopped
Salt and Pepper
B-Well Extra Virgin Olive Oil, Micro Herbs & Crispy Onion Pieces to garnish 

Preheat your oven to 220 degrees Celsius. Boil the baby potatoes ( unpeeled ) in salted water until they are slightly softened. Drain and allow to steam for a few minutes to remove moisture. 
Cut the potatoes in half lengthways. In a bowl, toss the potatoes with the B-well Canola Oil, Garlic and Thyme. Then, in an oven safe pan, place the potatoes flat side down with a splash of oil. On a high heat, char / brown the flat sides of the potatoes, and then place in oven to finish cooking for roughly 20-25 minutes until golden brown and crispy all round. 
While the potatoes are baking, make your sauce. Combine the B-Well Mayo, mustard and lemon juice in a bowl. Mix well, then add the zest, onions, gherkins, capers and chives, along with a big pinch of salt and pepper. Mix this well, and finally add your eggs.
Allow the potatoes to cool ever so slightly, then mix through the sauce and serve immediately. If the salad stands too long, you will lose the crispiness of the potatoes, so eat up!
Garnish with a splash of B-Well Olive Oil, micro herbs 

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