Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 600 g potato (s)
- 15 date tomato (s)
- 3 spring onion (s)
- 3 mini cucumber (s)
- 1 teaspoon garlic powder
- oil
- salt and pepper
For the dressing:
- 6 tablespoon water
- 4 tablespoon olive oil
- 4 tablespoon agave syrup
- 3 tablespoon white wine vinegar
- 3 tablespoon mustard with whole grains
- 3 tablespoon mustard
- 1 teaspoon dill
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve or quarter the potatoes depending on their size. Put in a bowl and mix with garlic powder, salt, pepper and oil.
- Shake well once so that the potatoes are covered all over with the marinade. Bake in the oven at 200 ° C for about 20-30 minutes until cooked.
- Chop the remaining vegetables and place in a bowl. As soon as the potatoes are cooked, add them to the bowl as well.
- Mix the dressing ingredients in a blender and pour over the salad. Mix well once and serve warm.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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