John Myers
Roasted Potato Salad with Paprika Dressing
The perfect roasted potato salad with paprika dressing recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 1 tbsp Olive oil
- 1 pinch Salt
- 1 tsp Paprika powder
- 1 pinch Pepper
- 200 g Cocktail tomatoes
- 200 g Sheep cheese
- 2 Handful Lamb’S lettuce
- 100 g Ham cubes
- 2 Red pepper
- 3 tbsp Lime juice
- Peel and dice the potatoes and mix with the oil, salt, pepper and paprika powder.
- Spread the potato cubes on a baking sheet lined with baking paper.
- Cook in the preheated oven at 180 ° for about 30 minutes on the middle rack.
- Let it cool down for 15 minutes.
- Wash tomatoes and cut in half.
- Dice the sheep’s cheese.
- Wash the salad and spin dry.
- Heat a pan on medium heat and fry the diced ham in it, fat-free, for 3 – 4 minutes.
- For the dressing, wash, peel, core, dice the paprika, puree with lime juice, salt and pepper.
- Mix the potato cubes with the lamb’s lettuce, ham cubes, tomato halves and dressing and serve sprinkled with sheep cheese cubes.
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