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Donal Skehan
Honey Roast Potato Salad with Green Anchovy Dressing & Shaved Onion | DonalSkehan.com
  • spring

Honey Roast Potato Salad with Green Anchovy Dressing & Shaved Onion

August 04

A potato salad with a difference and a far cry from the mayo laden ones most of us grew up with. Seek out jars or tubs of crispy shallots in most super markets (they’re a great storecupboard ingredient) or shallow fry thinly sliced ones until crisp and golden before draining on kitchen paper. They are a wonderful crispy addition to this seriously addictive potato salad. The dressing here is open to interpretation, reduce the amount of anchovies if they are particularly salty or omit entirely if they’re not your thing.

  • serves Serves 4
  • time 40mins

Method

  1. 1. Heat oven to 180°C/350°F/Gas Mark 4.
  2. 2. Arrange the potatoes on a large roasting tray, drizzle with oil and toss to combine. Sprinkle with salt and pepper and pop into the oven for 35-40 minutes, until crispy, caramelised and golden. Toss halfway through, drizzling with the honey.
  3. 3. Blitz half the parsley, anchovies and garlic together until finely chopped. Add the oil, lemon and season and pulse again to combine.
  4. 4. Once the potatoes have fully cooked, toss in the dressing along with the onion and radishes.
  5. 5. Arrange on a platter or in a lunchbox and sprinkle over the crispy onions and remaining parsley.

Ingredients

For the salad:

1kg baby potatoes, halved lengthways

3 tbsp olive oil 

2 tbsp honey  

1 red onion, thinly sliced 

4 radishes, thinly sliced 

100g crispy onions

For the anchovy dressing:

Large handful flat leaf parsley, roughly chopped 

6 anchovies 

3 garlic cloves, peeled

50ml extra virgin olive oil 

Zest and juice 1 lemon 

Sea salt and freshly ground black pepper