Warm potatoes and carrots, aroma of roasted garlic and creaminess from the sauce make this salad a delightful culinary experience.
I love to make this salad as a side for formal dinners with some baked fish or lamb leg roast, or on its own as a complete meal any day of the week.
Carbohydrates are the primary source of energy for the body and eating good carbohydrates is crucial for the body. This salad provides good quantity of healthy carbs and fibre and can be eaten instead of white bread or white rice with meal.
But not just carbs, it has healthy proteins and fats too that make it a balanced and fulfilling meal.
For Warm Potato Salad :
I kg potatoes, peeled and cut into cubes
3 carrots, peeled and cut into bite size pieces
12 garlic cloves
4 tablespoons chopped parsley
2 tablespoons olive oil
Salt and pepper to sprinkle
4 hard boiled eggs
For Roasted Garlic Dressing :
12 roasted garlic cloves (same that were roasted with the potatoes)
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
This Is What You Do :
Preheat the oven to 230 degrees C.
Put potatoes and carrots in a baking dish with garlic cloves.
Drizzle with olive oil, sprinkle with salt and pepper and toss. Bake covered for 35 minutes or till the potatoes and carrots are tender.
Scoop out the roasted garlic, place it in a food processor with egg, vinegar and mustard.
Process until smooth, add olive oil slowly, with the motor running.
Add this sauce to warm vegetables, add chopped parsley. Top with slices of boiled egg, serve warm.
Serves 4 as side
2 as main