Roasted potato salad

Must Try

This potato salad with dried tomatoes and parmesan cheese tastes delicious with a piece of meat or fish


600g potatoes (in their skins)
75 g arugula melange (or other lettuce)
40 g parmesan cheese
75 g dried tomatoes (in oil)
pepper and salt
pinch paprika powder
splash of olive oil
1 big clove of garlic
splash of olive oil
1 tablespoon red wine vinegar
teaspoon mustard
Baking tray with baking paper


Heat the oven to 200 degrees. Cut the potatoes into equal pieces and put them in a bowl. Add a dash of olive oil, salt and pepper and toss together. Spread the potatoes on the baking tray and sprinkle with a little paprika. Bake the potatoes for about an hour until crisp, turning them halfway through. You can also pre-cook them for 8 minutes and then bake them in the oven for about half an hour.
salad with roasted potatoes 01
salad with roasted potatoes 01

salad with roasted potatoes 01

salad with roasted potatoes 01
Meanwhile, make the dressing: chop a garlic clove very finely or press it with a garlic press. Whisk together a dash of olive oil, red wine vinegar, garlic and mustard. Divide some lettuce over a plate or bowl and divide some roasted potatoes over it. Finish the salad with the dried tomatoes, parmesan cheese and dressing. Serve the salad Luke warm. Delicious with a piece of meat or fish.

View the original potato salad here

Source: Leukerecepten by leukerecepten-nl.
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