Potatoes from the tray with fine meat salad

Name: Potatoes from the tray with fine meat salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg baby potatoes; 4 TABLESPOONS Olive oil; 1 collar (175 g) Spring onions; 1 collar (225 g) Radishes; 2 (approx. 125 g ) Carrots; 1 (400 g) Pot of meat salad; 2 (150 g each) Mug of whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 1 TABLESPOON Salt (coarse); 7-10 Tbsp Lettuce, radishes and parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg baby potatoes
4 TABLESPOONS Olive oil
1 collar (175 g) Spring onions
1 collar (225 g) Radishes
2 (approx. 125 g ) Carrots
1 (400 g) Pot of meat salad
2 (150 g each) Mug of whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
1 TABLESPOON Salt (coarse)
7-10 Tbsp Lettuce, radishes and parsley

Directions

1
Wash the potatoes thoroughly, cut them in half, place them on a baking tray (with the cut edges facing upwards) and brush with oil. Bake the potatoes in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes.
2
In the meantime clean and wash the spring onions and cut them into fine rings. Clean, wash and quarter the radishes. Clean and wash the carrots, cut them in half lengthwise and cut into thin slices. Mix meat salad and yoghurt.
3
Season to taste with salt and pepper. Mix in spring onions, carrots and radishes. Wash parsley, dab dry and chop finely. Remove potatoes from the oven, sprinkle with coarse salt and parsley.
4
Arrange potatoes on lettuce with radishes and parsley on a plate. Serve the salad in a small bowl.