Name: Loaded potato salad
Prep time: 60 min
Total time: 60 min
Yield: 4 - 6
Ingredients: 500 grams baby potatoes; 1 medium orange sweet potato (400g), cut into 2cm-thick slices; 1 medium purple sweet potato (400g), cut into 2cm-thick slices; 1 small white sweet potato (250g), cut into 2cm-thick slices; ¼ cup (60ml) extra virgin olive oil; 4 rindless bacon slices (320g); 100 grams baby kale leaves; 1 small red onion (100g), chopped finely; Dressing; 200 ml light sour cream; 2 tablespoons white wine vinegar; 2 tablespoons horseradish cream

Ingredients

500 grams baby potatoes

1 medium orange sweet potato (400g), cut into 2cm-thick slices

1 medium purple sweet potato (400g), cut into 2cm-thick slices

1 small white sweet potato (250g), cut into 2cm-thick slices

¼ cup (60ml) extra virgin olive oil

4 rindless bacon slices (320g)

100 grams baby kale leaves

1 small red onion (100g), chopped finely

Dressing

200 ml light sour cream

2 tablespoons white wine vinegar

2 tablespoons horseradish cream

Method

1.Preheat oven to 200°C/180°C fan.  Line a large oven tray with baking paper.

2.Place potatoes and sweet potato on lined tray; drizzle with oil, then season. Roast for 45 minutes, turning once, or until golden and tender.

3.Meanwhile, make dressing.

4.Heat a large non-stick frying pan over high heat; cook bacon for 3 minutes on each side or until crisp. Drain on paper towel. Coarsely chop into 5cm pieces.

5.Place all potatoes in a large bowl with kale, onion and half the dressing; toss gently to combine. Serve topped with bacon pieces and remaining dressing.

Dressing

6.Combine ingredients in a small bowl; season to taste. (Makes 1⅓ cups)

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