This salad is great when the potatoes are still warm, but also fabulous cold. I started making it so many years ago that I used to serve it with roast lamb. Yep, before I became an even better friend of the animals … and stopped eating their pals! {Not to make anyone feel bad about it obviously, just to let you know this one’s been in my repertoire for quite some time.}

What do you need?
1kg {2.2lb} kipfler potatoes, scrubbed, halved – soaked in water for a couple of hours
1 tablespoon olive oil
sea salt and cracked pepper
baby spinach leaves

For the parmesan dressing
1/4 cup whole egg mayonnaise
1/4 cup finely grated parmesan
2 tablespoons white wine vinegar
1/2 cup chopped mint leaves
1/2 cup chopped flat-leaf {continental} parsley leaves
1/4 cup chopped shallots

Now what do you do with it?
Preheat oven to 200*C {390*F}.

To make parmesan dressing: combine mayonnaise, parmesan, vinegar, mint, parsley and shallots, then set aside.

Place potatoes in a baking dish with oil, sea salt and cracked pepper. Toss to combine. Pop them in the oven and roast potatoes for approx 45 minutes, or until golden.

Remove from the oven and set aside to cool a little.

To serve, toss potatoes with baby spinach and parmesan dressing.

YUM? Oh yes it is!

As part of a vegetarian feast … or as a side dish at Christmas {just in case you’re a Christmas crazy like me and perhaps have thought maybe for a minute or two about what Christmas dinner might look like this year. It is August you know!}.

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Don’t forget to object to the Victorian government’s proposed changes to the Code of Practices for Breeder Businesses, be a voice for the voiceless animals. Today is the last day you can act. And a HUGE thank you for everyone who has shared the story and made their objection known.