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Baked potato salad with peppers and mushrooms

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Ingredients for 4 servings:

  • 600 g potatoes, small and waxy
  • 300 g mushrooms
  • 2 bell peppers, red and yellow
  • 1 garlic clove(s)
  • 3 tbsp olive oil
  • 50 g olives, black, without stones
  • 1 tbsp coarse sea salt
  • 1 pinch(s) of cayenne pepper
  • 1 pinch(s) sweet paprika powder
  • 4 sprigs rosemary
  • 3 sprigs of thyme
  • 2 tbsp herb vinegar
  • 1 tbsp liquid honey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

warm salad

Peel and halve or quarter the potatoes and mushrooms. Slice the bell peppers into strips. Press the garlic into the olive oil. Mix in the olives, salt, cayenne pepper, and paprika. Combine all the previous ingredients and bake with herb sprigs on a baking sheet lined with baking paper at 200°C for about 40 minutes, turning occasionally. Remove the herbs and toss the salad with honey and vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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