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Roast Baby Potatoes Salad

It's nto often that you see potatoes used in a salad like but it works really well. Try it with the new season baby potatoes. Roasting baby potatoes this way is great for a side dish to go with some lamb chops or roast chicken too. It makes a change from the traditional roast potatoes and is much quicker to make too.
Prep Time10 mins
Cook Time19 mins
Total Time30 mins


  • 350 g salad baby or new potatoes
  • 2-3 tbsp cold pressed rapeseed oil
  • Salt and freshly ground black pepper
  • 4 midi plum tomatoes halved or a handful of baby plum tomatoes
  • 1/2 red onion halved
  • 1/2 red pepper cut into four pieces
  • 4 baby courgettes halved
  • 6 asparagus tips
  • 125 g ball of mozzarella or 125g mozzarella pearls mini mozzarella
  • 50 g watercress or pea shoots , rocket or other leafy green salad leaves

For the dressing

  • 1 tbsp extra virgin olive oil
  • Juice of ¼ lemon
  • ½ tsp Dijon mustard


  • Preheat the oven to 220°C/200°C fan oven/gas mark 7. Put a tray into the oven to heat up for 5 minutes.
  • Put 2 tbsp cold pressed rapeseed oil into a bowl and tip the potatoes into it. Toss well and season with salt. Tip into the roasting tray and roast for 10 minutes.
  • Brush the remaining oil over the tomatoes, onion, pepper, courgettes and asparagus and arrange on a separate roasting tray. Roast for 20 minutes.
  • Toss the potatoes at this stage to make sure they’re golden.
  • Whisk the oil, lemon juice and mustard and season well.
  • Put the pea shoots in to a salad bowl, then arrange the potatoes and roasted vegetables in the bowl and spoon the mozzarella over the top. Season well, then drizzle the dressing over the top, toss together and serve.


Cook’s tip
For a treat, use burrata in this recipe instead. It’s a wonderfully rich-flavoured mozzarella, made with cream.