I have long struggled with the traditional boiled potato salad, which although my family loves it, the all too likely tendency for mine to go mushy really has put me off. Sometimes it would end up almost like cold mash with mayonnaise and a few other bits added in.
So the idea of roasting the potatoes struck me as a great way of keeping their structure intact as well as it being far less likely they would be overcooked.
I have played around with a number of variations of this recipe - in fact, it is probably nearly always different, although with some basic similarities. Last night's dinner was probably about the best I remember making this, so I thought I'd put it in writing.
By the way, this salad is best served fresh and still a little warm. It is ok the next day, but when it first made, has all the crunch of different ingredients and they haven't melded to the point they are starting to become indistinguishable.
There are three main parts: the roast veges & chicken, the dressing and the crunchy bits...and a few other uncooked bits... So maybe four parts! The great thing is that it is very easy to vary, depending on what you do or don't have. You can leave out the avocado, maybe add in some Kalamata olives, have the onion raw, replace the sweet potato with normal potato and so on. Sometimes I add a couple of cold hard boiled eggs chopped up as well. You can change the chicken for smoked salmon, too. And if you don't like walnuts, leave them out or replace them!
This is to serve 4, or maybe 5. I work it out on using about as much potato and sweet potato per person as you would eat normally....
ROAST VEGES:
2 large potatoes (I like Desiree or similar) cut into ~2cm squares (don't need to peel)
An equal amount of sweet potato cut into ~2cm squares (I do peel this)
1/2 red capsicum cut into 2cm squares
1 red onion sliced vertically
~1tbs olive oil
Salt
Heat oven to 200 deg C. Prepare veges and place on an oven tray (covered in baking paper if you desire). Drizzle and toss with olive oil. Sprinkle with salt as required.
CHICKEN:
Chicken breasts to around 400g weight
~10+ Thyme sprigs
~2-3 tsp lime or lemon juice
Cracked pepper
Place chicken on enough foil to wrap it in. Place thyme leaves around, drizzle with juice and a few grinds of pepper. Wrap it and put it on the tray with the veges, or separately if required. Put them all in the oven for around 30 mins, until the veges are crispy and the chicken is cooked. After they are cooked, stand to cool to room temperature or a bit warmer.
While they are cooking, prepare the rest.
DRESSING:
~1 1/2 tbs mayonnaise
~2-3 large tsp sour cream
1-2 tsp sweet chilli sauce (I use Fountains...sometimes I also use Nandos Peri Peri, medium, but probably need quite a bit less of this, unless you like it really spicy!)
1-2 tsp lime juice
Put this all in a small bowl and mix until well blended.
CRUNCHY STUFF:
1 Chorizo sausage cut in half and sliced thinly
2-3 tbs pepitos
1-2 tbs walnuts
2-3tsp olive oil
Using a small frypan or skillet on a med-med high temperature (about 7 or 8), put the oil and chorizo in (when frypan is heated). As soon as the chorizo is starting to brown, turn down to 4 or 5 and add the pepitos and nuts. Keep them moving and as soon as they are all starting to brown, remove them from the heat. If they are a bit oily, pop them out onto some paper towel on a plate to cool and drain. (Be careful they don't burn if you leave them in the frypan).
OTHER STUFF:
1 Avocado diced
1-2 Tomatoes diced (or 1/2 to 1 punnet mini tomatoes)
1 stick of celery
~70 g Feta cubed
Salad greens, lettuce or baby spinach leaves to serve
Parsley, Mint, or Coriander chopped finely (I used parsley and mint last night...my coriander has been a little strong lately) - about 1-2 tbs all up
When all the cooked ingredients are cool enough, dice the chicken as well and put all the ingredients (except the greens) in a large bowl. Mix well, then add the dressing and mix again (be careful not to destroy you avocado at this point!).
Enjoy!!
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