Colorful salad with potato croutons

Name: Colorful salad with potato croutons
Cook time: 25 min
Total time: 25 min
Yield: 11
Ingredients: 4 Potatoes; 2 TABLESPOONS Oil; 2 can(s) (425 ml each; 285 g of separation) Vegetable corn; 2 Heads romaine lettuce; 1 1/2 Cucumbers; 10 Tomatoes; 2 Garlic cloves; 100 ml Olive oil; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 11

4 Potatoes
2 TABLESPOONS Oil
2 can(s) (425 ml each; 285 g of separation) Vegetable corn
2 Heads romaine lettuce
1 1/2 Cucumbers
10 Tomatoes
2 Garlic cloves
100 ml Olive oil
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel, wash and chop the potatoes. Fry them in hot oil until golden brown. Drain the corn on a sieve. Clean, wash and cut the salad into bite-sized pieces. Wash cucumbers, dab dry and cut into quarters lengthwise. Then cut into pieces. Clean, wash and slice the tomatoes.
2
Peel garlic. Mix oil and vinegar. Press garlic. Season with salt, pepper and sugar. Mix lettuce, cucumber, tomatoes and corn with the vinaigrette. Sprinkle the potato croutons on top or add them separately just before serving
3
With 12 people: