Roast potatoes with devilled egg dressing
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- Khanya Mzongwana
- 6 to 8
- Easy
- Meat-free wheat and gluten free
- 5 minutes
- 25 minutes
- Sophie Sauvignon Blanc
- Buy Ingredients Here
“This potato salad could end the ‘egg or no egg’ debate by turning them into a deliciously creamy dressing instead of just adding them boiled and chopped. This will make great breakfast leftovers, too.” – Khanya Mzongwana
Ingredients
- 700 g Woolworths small Mediterranean potatoes, washed
- 1 T salt
- 4 T extra virgin olive oil
- 100 g spring onions, thinly sliced
- For the devilled egg dressing:
- 4 large free-range eggs
- ½ cup mayonnaise
- 1 lemon, juiced
- 4 T extra virgin olive oil
- smoked paprika 1 t
- a few sprigs dill, plus extra for serving
- sea salt and freshly ground black pepper, to taste
Cooking Instructions
1. Bring the potatoes to a boil and add the salt. Cook for 10–12 minutes, or until a knife pierces them easily. Drain and allow to cool.
2. Once cooled, flatten the potatoes using a spatula. Heat the olive oil in a non-stick pan. Fry the potatoes until crunchy and golden brown, about 4–5 minutes on each side. Pile onto a plate and serve with lashings of the dressing, spring onions and dill.
3. To make the dressing, boil the eggs for 8 minutes. Once cool, peel carefully in a bowl of cold water. Cut the eggs in half and blend with the remaining dressing ingredients until smooth.
Find more Christmas recipes here.
Photographs: Toby Murphy
Food assistant: Ellah Maepa
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