Scharfer, gerösteter Kartoffelsalat mit Tomaten

Spicy roasted potato salad

In 45 minutes you can prepare this delicious potato salad variation for 4 side dish portions. Colorful potato rarities are fried with olive oil and refined with red onions, cherry tomatoes, parsley and chili peppers. A dressing made from chili, garlic, olive oil, vinegar and lemon juice gives the salad the perfect kick. Serve with fresh basil and thyme. A simple recipe for a flavorful potato salad.
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  • Duration: 45 minutes
  • Quantity: 4 servings
  • Difficulty: easy


  • 500 g potato rarities
  • 1 red onion
  • 3 tbsp olive oil
  • 150 g cherry tomatoes {colorful}
  • ½ bunch of parsley
  • plenty of basil
  • A few sprigs of thyme
  • some pepperoni
  • plenty of salt & pepper
  • 2 chili peppers
  • 1 clove of garlic
  • 6 tbsp olive oil
  • 2 tbsp vinegar
  • Juice ½ organic lemon
  • ¼ tsp paprika powder


    Cook the potatoes with the skin on in plenty of salted water. Strain and roughly quarter with the peel. Clean and peel the onion and cut it into fine rings. Wash the parsley, shake dry and chop very finely.

    Heat the olive oil in a pan and fry the potatoes in it. Add the onion and parsley and fry briefly. Distribute the potatoes and onions on plates.

    Wash and halve the tomatoes. Add the tomatoes to the potatoes and garnish with the chili peppers. Season the potato salad with plenty of salt and pepper.

    Wash and clean the chili peppers and chop very finely with the garlic. Mix with the remaining dressing ingredients and stir well. Marinate the potato salad with the dressing and serve garnished with fresh basil and a few sprigs of thyme.

    If fresh potatoes are used, they can be enjoyed with their skins on. Be sure to peel potatoes that are stored for a long time!