The Keogh’s Rooster Potato Salad


  • Preheat the oven to 400 degrees.
  • Slice the roosters into long wedges and drizzle them with a generous amount of olive oil. Roast for about 15 minutes until golden brown.
  • Add the green beans to boiling water and boil until just tender, about 2-3 minutes. Strain and cut in half. Thinly slice the radish and diced the peaches.
  • To make the dressing, simply add the juice of a lemon, minced garlic clove, 2 tablespoons of honey, a tablespoon of olive oil and a pinch of salt & pepper to a jug and stir until all combined!
  • When the potatoes are ready, add the green beans, radish, and diced peach to the bowl. Drizzle the dressing over the potato salad and serve!


  • 6 rooster potatoes
  • A packet of green beans, sliced in halves
  • Squeeze of a lemon
  • 1 garlic clove, minced
  • 1 peach, diced
  • 3 radish, thinly sliced
  • 2 tablespoons of honey
  • Olive oil
  • Salt & pepper, to season
  • Rosemary, for garnish