Crispy potato salad

1 Preheat oven to 180°C fan or air-fryer to 190°C. If using the oven, line two medium or one large baking tray with baking paper.

2 In a large pot, just cover regular potatoes with water and bring to the boil over a high heat. Reduce heat and simmer for about 10 minutes until starting to soften. Remove, drain and allow to cool
just enough to handle. Pat dry and with a fork or the back of a spoon slightly crush potatoes and roughen up the outsides to create a textured surface that will crisp up nicely on roasting.

3 To roast in the oven, place both sweet and regular potatoes on prepared trays, drizzle with oil and place in oven for 40-45 minutes, shaking halfway through, until potatoes are golden brown and crisp, and sweet potatoes are starting to caramelise. Remove from oven to cool. To air-fry, place both sweet and regular potatoes in air-fryer baskets and drizzle over a little oil. Cook for 10 minutes, then turn and cook for another 10
minutes or until crispy and golden. Remove to cool.

4 While the potatoes cook, make the dressing. In a small bowl, whisk together dressing ingredients until smooth and well combined.

5 To assemble the salad you can either use the potatoes/sweet potatoes warm or cold. In a large salad bowl or on a serving platter arrange the salad vegies attractively and scatter over the potatoes. Evenly arrange the prosciutto and crumble over the
feta, if using. Garnish with fresh herbs and drizzle over the creamy dressing.