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Russians & Roasted Potato Salad
Russians & Roasted Potato Salad

Get your carb fix from this #JustDelicious salad - these Russians and roasted potatoes in a light & fresh salad are the perfect Spring dinner idea.

Prep Time: 10 min
Cook Time: 12 min
Serves: 4



500 g

Eskort Cheese Russians, cut into 2cm rounds


potatoes, peeled and cut into cubes

20 ml

olive oil

2 cloves

garlic, minced

10 ml

fresh rosemary, finely chopped


salt and freshly ground black pepper, to season

100 g



spring onions, thinly sliced



60 ml

olive oil

30 ml

apple cider vinegar


lemon, juiced

10 ml

Dijon mustard


salt and freshly ground pepper, to season


  • Preheat oven to 200°C and grease an oven tray with spray and cook.

  • Toss potato cubes with olive oil, garlic, rosemary and salt and pepper to taste.

  • Place potatoes in a single layer on oven tray and bake for 20 - 25 minutes until browned and tender, toss potatoes once or twice during cooking to cook evenly.

  • Once potatoes are cooked, remove from oven and set aside. Allow to cool.

  • In frying pan, heat olive oil and add the cheese Russians, cook until browned.

  • Remove from heat and allow to cool.

  • In a bowl, combine all ingredients for the dressing, season to taste, and whisk until well combined.

  • In another bowl add the potatoes, Russians, rocket and spring onions and toss to combine, drizzle with the dressing and toss to coat well with the dressing.

  • Refrigerate until ready to serve.

Recipe Meal Types: - Salads - Lunch
The following product can be used with this recipe:
Eskort Cheese Russians

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