Summary

Ingredients

• 1 kg potato (s), new or small, with peel
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 300 g chicken breast fillet (s)
• 1 can corn
• 200 g sour cream or crème fraîche
• 1 handful chives, cut into rolls
• salt and pepper
• Paprika powder
• oil

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Instructions

1. Preheat the oven to 200 ° C. Wash the potatoes and cut them in half. Mix in a bowl with a little oil, salt, pepper and paprika powder. Place the potato halves on a baking tray lined with baking paper and bake in the oven for about 30 minutes.
2. In the meantime, wash the peppers, cut in half, core and cut into strips. Clean and wash the spring onions and cut into rings. Wash the meat, pat dry and also cut into strips.
3. Heat the oil in a pan and fry the chicken strips in it for about 4 - 5 minutes until golden brown. Season with salt, pepper and paprika. Remove the meat and keep it warm. Drain the corn.
4. Also fry the pepper strips and spring onions briefly, add the corn. Mix the potatoes, bell peppers, spring onions, corn and strips of chicken breast together. Mix the sour cream or creme fraîche with the chives, season with salt and serve with the potato salad.