John Myers
Ingredients for 2 servings:
- 4 medium-sized potatoes, waxy
- 1 handful of sugar snap peas, cleaned and cut into 1 cm wide strips
- ½ bell pepper(s), diced
- 2 spring onions, cut into fine rings
- 1 beef tomato(s) or 2 – 3 large tomatoes, diced
- some radishes, thinly sliced
- 1 tbsp apple cider vinegar, herb vinegar or white wine vinegar
- 2 tbsp oil, neutral
- 1 tsp mustard
- salt and pepper
- Paprika powder
- 2 eggs
- Oil or clarified butter for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
quick version
Boil the potatoes with the skin on until almost tender and then cut into 2-3 mm thick slices. Allow the slices to cool slightly. In the meantime, prepare the other vegetables and make the salad dressing. Mix the vinegar, spices, and mustard with a little water until the salt has dissolved, then whisk in the oil. Fry the potato slices, snow peas, and diced bell peppers with the onion rings in a little oil or clarified butter. The potatoes should have light browning. Mix the diced tomatoes, radishes, and salad dressing. Mix the fried vegetables with the dressing and season to taste. Fry two fried eggs, arrange them on the salad, and serve. Breaded and fried feta strips also taste great instead of fried eggs. If you don’t have any leftover boiled potatoes, you can quickly cook them in the microwave. The recipe “Boiled Potatoes in a Snap” is available here in the database. If you want to use other vegetables, you can use up many leftovers, e.g., celery, onions, and onions. E.g. mushrooms, zucchini, carrots,…
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