A modern twist on the classic potato salad – no mayo in sight.
This Warm Roast Potato Salad is a celebration of seasonal ingredients and bold Mediterranean flavours. Roasted baby potatoes are paired with crispy streaky bacon, capers, olives, sun-dried tomatoes, and red onion – all brought together by a zesty vinaigrette infused with Cape Herb & Spice Sweet & Smoky BBQ Seasoning. Perfect for picnics, alfresco lunches, or as a hearty BBQ side dish.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4
Difficulty: Easy
Flavour Profile: Earthy, smoky, tangy, Mediterranean
Ingredients
For the BBQ Vinaigrette:
- 30 ml extra virgin olive oil
- 22.5 ml white balsamic vinegar
- ½ small garlic clove, finely minced
- 1.25 ml wholegrain mustard
- 1.25 ml honey
- 4 twists Cape Herb & Spice Sweet & Smoky BBQ seasoning
- 3 twists Cape Herb & Spice Extra Bold Black Pepper
For the Salad:
- 500 g baby potatoes
- 15 ml extra virgin olive oil
- 3 twists Cape Herb & Spice Atlantic Sea Salt
- ½ packet streaky bacon, chopped
- 22.5 ml capers
- 5 caper berries
- ½ red onion, finely sliced
- 3 oil-preserved sun-dried tomatoes, sliced
- Small bottle or sachet of pitted black or green olives
- A large handful of flat-leaf parsley, roughly chopped
- Edible flowers (optional, for garnish)
Method
1. Make the Dressing
Start with the dressing to allow the flavours to infuse. Whisk together all ingredients in a small bowl or jar. Set aside.
2. Roast the Potatoes
Wash and dry the baby potatoes. Toss with olive oil and arrange on a baking tray. Season with Cape Herb & Spice Atlantic Sea Salt. Roast in a preheated oven at 200°C for 30 minutes or until golden and tender. If some potatoes are larger, halve them after roasting; smaller ones can be left whole.
3. Crisp the Bacon
While the potatoes are roasting, fry the chopped streaky bacon until crispy. Drain on paper towel.
4. Assemble the Salad
In a large mixing bowl, combine the capers, caper berries, red onion, olives, sun-dried tomatoes, and crispy bacon. When the potatoes are hot and fresh from the oven, add them straight into the bowl and pour over the vinaigrette immediately.
Toss thoroughly so the warm potatoes soak up all the flavours. Finish with a generous scattering of chopped parsley and a few edible flowers if you're feeling fancy.
Serving Suggestions
- Serve warm as a side to grilled fish, roast chicken, or vegetable kebabs.
- Make it the star of your next brunch table alongside crusty sourdough.
- Delicious the next day too – try it cold with boiled eggs or flaked tuna.
Top Tips
- Potato Hack: For maximum flavour, roast your potatoes until the skins start to blister.
- No Bacon? Sub with crispy chickpeas or grilled halloumi for a vegetarian version.
- Make Ahead: You can prep the dressing and roast the potatoes a few hours ahead – just warm the potatoes briefly before assembling.
Why You’ll Love This Recipe
- No mayo = lighter and fresher flavour
- Full of texture – crispy, creamy, tangy, and juicy all in one bite
- Customisable with your favourite Mediterranean add-ins
- Impressive enough for guests, easy enough for weeknights