Spicy, roasted potato salad

Duration: 45 minutes   |   Difficulty: *cooking apprentice   |   Quantity: 4 servings

Ingredients

Salad

  • 500 g potatoes
  • 1 red onion
  • 3 tbsp olive oil
  • 150 g cherry tomatoes 
  • ½ bunch of parsley
  • Lots of basil
  • A few branches of thyme
  • Some peppers
  • Plenty of salt and pepper

 

Dressing

  • 2 chili peppers
  • 1 clove of garlic
  • 6 tbsp olive oil
  • 2 tablespoons vinegar
  • Juice from ½ organic lemon
  • ¼ tsp paprika powder

 

Preparation

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

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

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

Dressing

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

 

Tip

If you use fresh potatoes, they can be enjoyed with the skin!

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