Salad With Baked Potatoes - A Recipe With A Photo Step By Step

An ambiguous recipe from the available products. Juicy and satisfying enough. A great dish in the midst of the vegetable season.

Ingredients

Potatoes - 350 g

Tomatoes - 200 g

Cucumbers - 200 g

Vegetable oil (for potatoes) - 1 tbsp.

Olives (optional) - 50 g

Adyghe cheese (optional) - 50 g

Salt to taste

Ground black pepper - 0.25 tsp

Sour cream (for dressing) - 70 g

Vegetable oil (for refueling) - 2 tsp.

Lemon juice - 2 tsp

Salt, spices (for dressing) - to taste

Fresh herbs - optional

• 81 kcal
• 1 hour
• 5 minutes.
• 1 h. 5 min.

Photo of the finished dish

Step by step recipe with photo

Salad with baked potatoes - very interesting, unusual!

Thanks to the coarsely chopped and baked potatoes, the dish looks very appetizing, the potatoes also add solidity and satiety to this salad.

Olives and Adyghe cheese are optional ingredients, but their addition makes the dish special and original.

Choose potatoes of medium size, regular shape.

Rinse the potatoes thoroughly, because it will be baked with a peel. Cut the tubers into 8 wedges each. Add vegetable oil, salt and black pepper. Stir. Put in a fireproof dish and place in an oven preheated to 180 degrees for 25-30 minutes. The potatoes should be nicely browned.

While the potatoes are cooking, prepare the vegetables. Cucumbers and tomatoes must be thoroughly washed and cut into equal sized slices. They should not be very large, but they should not be smaller either.

Also prepare a salad dressing by combining sour cream, vegetable oil, lemon juice and black pepper, salt.

Remove the cooked potatoes from the oven and cool slightly. Potatoes should be warm, but not hot.

Supplement the vegetables prepared in advance with olives and crumbled Adyghe cheese.

Add baked potatoes and sour cream dressing just before serving. It is important! Toss and serve the baked potato salad to the table.

Top up the salad with fresh herbs of your choice.