Recipe: Roast potato salad with radish, herbs, bacon, nuts and avocado mayo

This is a potato salad on steroids! Serve it as a meal by itself or as a flavour-packed side dish.

Don’t be put off by the long list of ingredients for this recipe. Yes, there are a few different elements but they are all easy to prepare and you finish up with a creamy, super-savoury salad studded with delicious little crunchy bits.

Potato salad with nuts and bacon topping

Serves 8

Ingredients

Roast potatoes:

1kg potatoes, peeled and chopped

2 Tbsp olive oil

Salt and pepper

Nuts and bacon topping:

125g thin sliced streaky bacon

½ cup walnut pieces

¼ cup pumpkin seeds

¼ cup sunflower seeds

1 Tbsp maple syrup

½ tsp garlic powder

Other salad ingredients:

½ cup fresh basil and parsley leaves

4 radishes, mandolined or sliced very finely

½ red onion, mandolined or sliced very finely

Avocado mayo:

1 cup extra virgin avocado oil

¼ cup aquafaba brine from tinned chickpeas

1 tsp white wine vinegar

1 tsp mustard

1 avocado

Salt and pepper

Instructions

1. Preheat the oven to 190°C. Line two baking trays with baking paper.
2. Lay bacon rashers on a baking tray. Pour nuts and seeds onto the other tray, drizzle with maple syrup and sprinkle with garlic powder. Place the bacon tray on the top rack, with the nuts and seeds tray underneath. Bake for 15-20 minutes, turning midway through, until the bacon is crispy and the nuts and seeds are golden. Add cooked ingredients to your blender attachment and pulse for a rough crumb. Set aside.
3. Turn the oven up to 200°C. Line another two trays with baking paper.
4. Place prepared potatoes on the oven trays, drizzle generously with olive oil and season with salt and pepper. Roast for 40 minutes, turning mid-way through, until golden and crispy on the outside and soft inside.
5. Make the avocado mayo: Place all ingredients in a small food processor except for avocado and seasoning. Blend until creamy. Add avocado flesh and process until smooth. Season to taste.
6. To serve: Add all salad ingredients to a large bowl or platter. Top with roast potatoes, sprinkle with bacon and nut topping and dollop on avocado mayo. Delish!

Note: The avo mayo can also be used as a yummy dip. Just add crackers and get scooping!