Vegetable and meat salad with baked potatoes

Name: Vegetable and meat salad with baked potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g medium-sized potatoes; 1-2 TABLESPOONS Oil; 2 Carrots; 1 collar Spring onions; 1 collar Radishes; 1 (400 g) Pot of meat salad; 7-10 Tbsp (e.g. "hearty spiced" by Homann); 300 g Whole milk yoghurt; 7-10 Tbsp salt, pepper; 1/2 bunch Parsley; 7-10 Tbsp some salad leaves

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g medium-sized potatoes
1-2 TABLESPOONS Oil
2 Carrots
1 collar Spring onions
1 collar Radishes
1 (400 g) Pot of meat salad
7-10 Tbsp (e.g. "hearty spiced" by Homann)
300 g Whole milk yoghurt
7-10 Tbsp salt, pepper
1/2 bunch Parsley
7-10 Tbsp some salad leaves

Directions

1
Preheat oven to 200 °C (circulating air: 175 °C / gas: level 3). Wash potatoes, cut in half lengthwise. Place the round side on the tray and brush with oil. Bake for 25 minutes
2
Clean and wash the vegetables. Cut carrots into half slices and spring onions into fine rings. Cut radishes into quarters, except some for garnishing
3
Mix meat salad and yoghurt. Fold in vegetables and season with salt and pepper. Wash the parsley and chop finely, except for a little bit for garnishing
4
Sprinkle potatoes with salt and chopped parsley. If necessary arrange on salad leaves, garnish with remaining radishes and parsley. Add vegetable and meat salad