Salad with Fried Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), small
- 125 ml olive oil, cold pressed
- 1 onion (s), red, small, finely chopped
- 30 g olives, black, finely chopped
- 2 tablespoon capers, washed, drained, finely chopped
- 6 tomato (s), dried, pickled in oil, finely chopped
- a lot parsley, finely chopped
- 1 tablespoon balsamic vinegar
- Sea salt, coarse
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Wash and brush potatoes. If they are too big, cut in half or quarter. Put in a baking dish or in a roaster. Sprinkle with 2 tablespoons of olive oil and sea salt and turn everything in the oil.
- Cook at 200 ° C top / bottom heat (convection: 180 ° C) in a preheated oven for approx. 25 to 30 minutes, turning several times.
- Put the remaining ingredients in a bowl and mix together. Season with salt and pepper. Put the finished potatoes in the dressing and mix.
- Serve hot or cold.
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