John Myers
Baked Potato Salad
The perfect baked potato salad recipe with a picture and simple step-by-step instructions.
- 800 g Small potatoes
- 400 g Mushrooms brown
- 1 Red Paprika
- 1 yellow Paprika
- 2 Garlic cloves
- 3 tablespoon Olive oil
- 1 tablespoon Coarse sea salt
- 1 pinch Cayenne pepper
- 1 pinch Sweet paprika
- 3 Branches Rosemary
- 1 tablespoon Honey liquid
- 2 tablespoon Herb vinegar
- 2 tablespoon Olives if you like
- Wash the potatoes and cut them in half, clean the mushrooms and cut them into large pieces, remove the seeds from the peppers and cut into strips.
- Put everything on a baking sheet, peel the garlic, chop it up and add the salt, cayenne pepper and paprika powder to the olive oil and stir well
- Now mix well with the rosemary over the potatoes and add it to the 200c. warm oven for about 30-40 minutes, always stirring once in between
- Remove the rosemary, mix vinegar with honey and mix with the baked potatoes, if necessary season again with salt and pepper.
- If you want, you can mix in a few pitted black olives.
- This salad goes well with many pan-fried foods – bon appetit; 🙂
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