Potato wedge salad

Ingredients for 4 servings:

• 1 kg potatoes, new
• 2 tbsp olive oil
• rosemary
• Paprika powder
• salt and pepper
• ½ bunch of spring onions
• ½ bunch chives
• 5 radishes
• 2 m.-large tomato(s)
• 1 bell pepper(s), yellow
• 1 small can of corn, 150 g each
• 180 g meat salad, vegetarian if desired
• 1 cup sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple and also vegetarian possible

First, cut the potatoes into wedges and place them in a freezer bag. Add the olive oil, rosemary, paprika, salt, and pepper. Shake the bag well to distribute the seasoning. Place the wedges on a baking sheet and bake at 175°C for about 20-25 minutes. It’s best to poke them every now and then to check how tender they are. Chop the spring onions, radishes, tomatoes, bell peppers, and chives and place them in a bowl. Add the corn and the meat salad. When the potatoes are tender, let them cool briefly and then add them to the bowl along with the sour cream. Toss the salad and season to taste. The potato wedge salad tastes great both warm and cold, on its own or as a side dish, for example, with grilled food. These instructions are a rough estimate—just try them every now and then. It all depends on the intensity of the vegetables.