Roast Potato Salad

1kg of Potatoes, halved if large
Olive oil
Sea salt
Black pepper

Method:

If the potatoes are large halve them, coat in olive oil, sea salt and black pepper then cook for about 45 minutes.

Dressing:
Quarter cup whole egg mayo
Quarter cup chopped green onions
Quarter cup of grated parmesan
Half a cup of mint leaves, finely chopped Half a cup of chopped parsley
2 Tablespoons white wine vinegar.

Method:

When the potatoes are cooked, mix together the dressing and toss potatoes in the dressing. This dish can also be served cold.

Ingredients from:

• May's Potatoes
• The Happy Hen
• Tilligerry Organic Produce
• Parmesan Cheese from Hunter Valley Pasta Company