Roasted Potato Salad with Paprika Dressing

5 from 4 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 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 milk 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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Written by John Myers

Professional Chef with 25 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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