Roasted potato salad

Name: Roasted potato salad
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 2 kg Potatoes; 2 TEASPOONS Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Oil; 8 TABLESPOONS Oil; 3-4 Peppers; 2 Garlic cloves; 2 red chillies; 1 collar Spring onions; 2 Federation Parsley; 6 Stem/s Thyme; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 400 g Cream yoghurt

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Side dish de luxe: The tubers are first marinated, then baked crispy in the oven and finally served with spicy dressing and yoghurt

COOK TIME
90 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

2 kg Potatoes
2 TEASPOONS Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Oil
8 TABLESPOONS Oil
3-4 Peppers
2 Garlic cloves
2 red chillies
1 collar Spring onions
2 Federation Parsley
6 Stem/s Thyme
6 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
400 g Cream yoghurt

Directions

1
Peel and wash the potatoes and cut into large cubes. Mix in a bowl with sweet paprika, salt, pepper and 100 ml oil. Distribute on a baking tray. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 1 hour until golden brown. Take out and let cool down.
2
Clean, wash and finely dice the peppers. Peel garlic and dice finely. Clean, seed, wash and chop the chilli. Leek onions clean, wash and cut into fine rings. Wash herbs and chop finely.
3
Whisk vinegar, salt, pepper and 1 pinch of sugar. Fold in 8 tbsp. oil. Mix with potatoes, paprika, chilli, spring onions and herbs.
4
Season yoghurt with pepper. Season the salad to taste and spread the yoghurt on top.