Roast new potato salad with caper & tarragon dressing

200 kcal or less barbecue sides new potato recipes over an hour potato salad vegetarian side dishes

N/A

Source

Ingredients

1kg baby new potato , halved if large

1 tbsp rapeseed oil

150ml soured cream

1 tbsp Dijon mustard

½ pack tarragon , chopped

½ small pack parsley , chopped

zest and juice ½ lemon

1 tbsp small caper , rinsed

Method

Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.

Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.