Baked Potato Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g potato (s), new, triplets or other small ones
- 4 medium onion (s), alternatively shallots or red onions
- 2 cloves garlic
- 5 tablespoon olive oil
- 3 stalks thyme
- Salt and pepper, from the mill
- 1 kg beans, thick in the pod, alternatively 250 g frozen or green
- 200 g cherry tomato (s)
- 4 tablespoon. Balsamico bianco
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly and quarter them, cut larger potatoes into 1 cm thick wedges. Mash the garlic. Put the potatoes with the garlic in a bowl and mix well with 2 tablespoons of olive oil and the thyme.
- Line a baking sheet with parchment paper. Spread the potato wedges on top and season well with pepper.
- Preheat the oven to 220 ° C. Slide the tray onto the second rail from above and bake the potatoes for 20-30 minutes.
- In the meantime, peel the onions and cut them into large wedges. After 10 minutes of baking, add the onions to the potatoes and bake them with them.
- Peel the broad beans from the pods and blanch them in boiling salted water for 2 minutes. Quench cold. Press the bean kernels out of the skin. When using frozen beans, there is no need to peel them and all you have to do is push them out of the skin after blanching.
- Halve or quarter the cherry tomatoes depending on their size.
- When the potatoes are done and have taken some color, take the tray out of the oven and let cool.
- For the dressing, mix 3 tablespoons of oil, vinegar, 2 tablespoons of water, salt and pepper in a large bowl. Mix the beans, tomatoes and the potatoes with the onions in it and let it steep a little.
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