Parmigiano Reggiano Roast Potato Salad with Parsley Egg and Caper Dressing

There’s a delicious simplicity to this roast potato salad – with its dual use of finely grated and shaved Parmigiano Reggiano.

  • Preparation Time20 mins
  • Cooking Time50 mins
  • Serves2
500g Small potatoes, halved
2 tbsp. Olive oil
Sea salt and freshly ground black pepper
2 Eggs
2 tbsp. Capers, rinsed and drained
2 tbsp. Fresh parsley, chopped
2 Handfuls mixed salad leaves
70g Parmigiano Reggiano, half finely grated, half shaved


3 tbsp. Olive oil
1½ tbsp. White wine vinegar
2 tsp. Wholegrain mustard
Pinch of sugar
  1.      Preheat the oven to 200°C/Fan oven 180°C/Gas Mark 6.     
  2. Put the potatoes into a roasting tin and add the olive oil, tossing to coat. Season with sea salt and black pepper, then roast until brown and crispy.     
  3. Meanwhile, hard-boil the eggs, then cool them in cold water. Shell and chop them finely. Combine them with the capers and parsley.     
  4. Arrange the mixed salad leaves on two serving plates and share the potatoes between them. Sprinkle with the grated Parmigiano Reggiano, then top with the egg and caper mixture.     
  5. Mix together the olive oil, vinegar and mustard and add a pinch of sugar, salt and pepper. Drizzle over the salads and finish off with the Parmigiano Reggiano shavings

Cook’s tip: It’s always the best idea to work from a block of Parmigiano Reggiano – you’ll release the finest flavour when you grate or shave it freshly. And the best way to shave it? Use a potato peeler!