Roasted Potato Salad with Sourdough Croutons

Vegan, dairy-free, egg-free, gluten-free option

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Serves 4

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Vegan, dairy-free, egg-free, gluten-free option 〰️ Serves 4 〰️

This Roasted Potato Salad with Sourdough Croutons is a certified crowd pleaser. It’s the perfect side dish on a balmy summer night, and always a welcome addition to a picnic. There’s a few reasons that this potato salad is so wonderful: Firstly, the potatoes are far from being soggy and boiled, but are in fact roasted and crispy. Secondly, the croutons are extra special because not only are they homemade (so quick and simple to do), but they are made from sourdough bread. Thirdly, the action of cooking the potato in this way and then cooling it down before consuming allows for some of the starches to convert into resistant starch. This lowers the carbohydrate content of the potatoes and increases their prebiotic content (read: food for good bacteria).

Save this recipe up your sleeve for when you’re wanting to make an old classic, but with a new twist. I promise you’ll love it even more than the original. To see a video of how to make this dish, click here.

INGREDIENTS

• 5 brown potatoes (skin left on), washed and chopped into bite-sized pieces

• 2 tablespoon extra virgin olive oil

• 2 slices of sourdough bread, diced finely (use gluten-free if needed)

• 1/2 cup vegan mayonnaise

• 1 cup green beans, ends cut off, cut in half, and steamed (frozen also works well)

• 1 cup cherry tomatoes, quartered

• 1 bunch fresh dill, washed, destemmed and roughly chopped

• Salt and pepper, to season
  

METHOD

1. Pour one litre of water into a large saucepan and bring to a boil over medium-high heat. Add the chopped potatoes to the saucepan and boil for approximately 15 minutes, until they begin to soften. Remove the saucepan from the heat, strain the potatoes and then rinse them under cold water.

   5 brown potatoes (skin left on), washed and chopped into bite-sized pieces

2. Transfer the potatoes to an air fryer basket (I use one from Ninja Kitchen). Drizzle the potatoes with olive oil and season with a pinch of salt. Briefly stir with a wooden spoon to ensure they are evenly coated and then spread the potatoes out across the bottom of the tray. Place the diced sourdough in the second basket and use the wooden spoon to spread evenly.

   2 tablespoon extra virgin olive oil

   2 slices of sourdough bread, diced finely (use gluten-free if needed)

3. Set the cooking instructions to 25 minutes at 210 °C for the potatoes, and 10 minutes at 190 °C for the sourdough. Press the sync button to ensure that the baskets will finish cooking at the same time, then press start. Halfway through cooking, remove each basket and shake gently so that the contents cook evenly.
   

4. Once the air fryer has finished, remove both baskets and allow to cool for 10 minutes. Transfer the roasted potatoes to a large serving bowl and add in the rest of the ingredients. If serving immediately, add the croutons now. If you are making the salad in advance, store the croutons separately so that they remain crisp and add them in at the time of serving. Season the salad with salt and pepper, and then stir the contents gently to combine. Enjoy!

   1/2 cup vegan mayonnaise

   1 cup green beans, ends cut off, cut in half, and steamed (frozen also works well)

   1 cup cherry tomatoes, quartered

   1 bunch fresh dill, washed, destemmed and roughly chopped

   Salt and pepper, to season