Smash Roasted Potato Salad with Rocket, Eggs, Crispy Capers and a Lemon Dressing



1kg agria potatoes
4 hard-boiled eggs
3 tbsp. capers
50g rocket
Olive oil

Dressing Ingredients:

1 lemon
1 tbsp. Dijon mustard
1 tbsp. honey
¼ cup olive oil


Preheat the oven to 200 degrees. Scrub the potatoes, cut into large cubes and then bring to the boil in water. Reduce to a simmer and cook until tender. Drain off the water and place the potatoes on a baking tray. Drizzle with olive oil, season with salt and pepper and roast until golden brown and crispy. Allow the potatoes to cool a little. Make the dressing by whisking all of the ingredients together. To make the capers crispy, remove them from the brine and gently pat dry on a paper towel. Heat a pan on a moderate heat with a good glug of oil, once hot add the capers. Cook for a minute or so. Keep a close eye as they can burn if left in pan too long. Remove from the oil and place on a paper towel. Grate the hard-boiled eggs and then mix together in a bowl with the rocket, warm potatoes, dressing and crispy capers. Season the salad to taste with salt and pepper.


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