Country Potato Salad

Name: Country Potato Salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg new potatoes; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml; 285 g) Vegetable corn; 1 (approx. 250 g) red pepper; 1 collar (approx. 150 g) Spring onions; 300 g Chicken filet; 7-10 Tbsp Sweet peppers; 1 package (200 g) sour cream; 2 TABLESPOONS Milk; 7-10 Tbsp Chives; 7-10 Tbsp Parsley; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg new potatoes
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml; 285 g) Vegetable corn
1 (approx. 250 g) red pepper
1 collar (approx. 150 g) Spring onions
300 g Chicken filet
7-10 Tbsp Sweet peppers
1 package (200 g) sour cream
2 TABLESPOONS Milk
7-10 Tbsp Chives
7-10 Tbsp Parsley
baking paper

Directions

1
Peel, wash and halve the potatoes. Put them on a baking tray covered with baking paper and sprinkle with 2 tablespoons of oil. Season with salt and pepper and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes.
2
Turn occasionally. Let it cool down a little. In the meantime drain the corn on a sieve. Clean, wash and cut the peppers into pieces. Clean and wash spring onions and cut them into slices.
3
Wash the chicken filet, dab dry and cut into strips. Heat the remaining oil in a pan and fry the meat in it until golden brown all around. Season with salt, pepper and paprika. Mix sour cream and milk and season to taste with salt and pepper.
4
Mix the potatoes, corn, peppers, spring onions and chicken strips and arrange on a plate. Spread the sauce over it and sprinkle with chives. Serve garnished with parsley if desired.