162 reactions · 32 shares | Roast Potato Salad Ingredients: For potato’s 1kg small potato’s 6 to 8 garlic cloves oil to bake potato’s 1 tbsp of turmeric powder For creamy mixture 6 tbsp of sour cream 4 tbsp of mayonnaise ( I use @hellmannsmayonnaise ) 6 Pieces of bacon, cooked and chopped up small 4 tbsp of gherkins, chopped up small 3 tbsp of spring onions, chopped up small 2 tbsp of apple cider vinegar 2 tbsp of lemon juice 1 tbsp of grated lemon zest 1 tsp of black pepper 1/2 tsp of salt Method: • Pre heat oven to 190 degrees celsius ( fan ) • To a pot, add water and bring to the boil, once boiling add potatoes. Cook until you can easily poke a fork into them, drain and sit aside till needed. • Add oil, garlic and turmeric powder to a baking dish and place in oven to heat up. • To a large mixing bowl, add sour cream, mayonnaise, bacon, gherkins, spring, onions, apple cider vinegar, lemon juice, lemon zest, black pepper, and salt, mix to combine and then place in fridge. • Add potatoes to hot oil and cook for 45 minutes. • After 45 minutes. Remove potatoes from oven and turn each potato over, then using a heavy glass or a jar squash each potato down. Be careful not to get splattered with any hot oil and place back in the oven for 35 to 45 minutes. Or until golden and crunchy. • After potatoes are cooked and have been removed from the oven. Allow them to cool completely, then chop them all up into bite size pieces. • Remove creamy mixture from fridge and stir in the cooled potatoes. Place on a platter, sprinkle with fresh parsley and serve. Enjoy Catchya later 😘 #potatos #tasty #instafood #food #easy #creamy #homecook | Tart by Trent Towers | tartbytrent · Original audio