This Crispy Oven Potato Salad Bowl combines perfectly roasted potatoes with fresh seasonal vegetables and a zesty dressing for a delightful meal. It’s a comforting yet light dish that is easy to prepare and perfect for any occasion.
Author:Sabine
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Lunch
Cuisine:Fusion
Ingredients
Scale
500 g potatoes (about 5 medium-sized)
2 tablespoons extra virgin olive oil
2 teaspoons sweet paprika powder
1/2 teaspoon hot paprika powder
Salt (to taste)
Pepper (to taste)
2 handfuls mixed salad
10 cherry tomatoes
1 avocado
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic
1 teaspoon honey
Salt (to taste)
Pepper (to taste)
Instructions
Peel the 500 g of potatoes, cut each potato lengthwise into quarters, and chop these quarters into uniform cubes. Place the diced potatoes in a large bowl. Add 2 tablespoons of extra virgin olive oil, 2 teaspoons of sweet paprika powder, and 1/2 teaspoon of hot paprika powder. Mix thoroughly and line a baking sheet with parchment paper. Spread the seasoned potatoes in a single layer and bake in a preheated oven at 200 degrees Celsius for about 25 minutes, turning halfway through.
Wash the mixed salad thoroughly and dry it. Cut the cherry tomatoes in half. Cut the avocado lengthwise around the pit, twist the halves apart, remove the pit, scoop out the flesh, and slice it into thin strips.
In a small bowl, squeeze the juice of half a lemon to obtain 2 tablespoons of fresh lemon juice. Add the lemon juice, 4 tablespoons of extra virgin olive oil, the pressed garlic clove, and 1 teaspoon of honey. Mix vigorously until a creamy dressing forms. Adjust seasoning as needed.
Remove the crispy potatoes from the oven and season with salt. In a large bowl, place the washed salad at the bottom, top with halved cherry tomatoes and avocado strips, and add the warm, crispy potatoes. Drizzle with the dressing just before serving.