Crispy roasted potatoes and zingy fresh herbs, this potato salad is perfect for a healthy anytime meal. The Honey Mustard Dressing
will give the salad a sweet and spicy tinge adding more flavour to the dish.
1/2Tbsp. olive oil
½ Cup Mushrooms Sliced or chopped
¼ cup roasted red pepper, chopped
1 medium onion, thinly sliced
1 tsp. dried parsley, chopped
½ cup Veeba Mustard Dressing
Salt and pepper to taste
Boil potatoes for 6 minutes in lightly salted water.
Drain, cool and then cut into 1/4-inch slices.
Gently toss potato slices in olive oil, lightly seasoned with salt and pepper.
Place on roasting pan and roast in oven for 20–25 minutes or until potatoes are crispy, turning once.
While potatoes are roasting, fry the Mushrooms until crisp and set aside to drain and cool.
Combine cooled potatoes with Mushroom, roasted red pepper, onion and parsley.
Pour Veeba Honey Mustard Dressing
over salad and chill for at least an hour before serving.