The Keogh’s Rooster Potato Salad Recipe By Keogh’s Farm

Ingredients:

  • 6 rooster potatoes 
  • A packet of green beans, sliced in halves 
  • Squeeze of a lemon 
  • 1 garlic clove, minced 
  • 1 peach, diced
  • 3 radish, thinly sliced 
  • 2 tablespoons of honey 
  • Olive oil 
  • Salt & pepper, to season 
  • Rosemary, for garnish

Method:

  • Preheat the oven to 400 degrees. 
  • Slice the roosters into long wedges and drizzle them with a generous amount of olive oil. Roast for about 15 minutes until golden brown.
  • Add the green beans to boiling water and boil until just tender, about 2-3 minutes. Strain and cut in half. Thinly slice the radish and diced the peaches. 
  • To make the dressing, simply add the juice of a lemon, minced garlic clove, 2 tablespoons of honey, a tablespoon of olive oil and a pinch of salt & pepper to a jug and stir until all combined!
  • When the potatoes are ready, add the green beans, radish, and diced peach to the bowl. Drizzle the dressing over the potato salad and serve!

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