Salad with roasted potatoes
by Tavolino
A hearty salad that combines crispy oven-roasted potatoes with crunchy red cabbage and a creamy yogurt dressing. Perfect as a filling side dish or a light main course.
Ingredients
- Potatoes (waxy) 1.5 kg
- Olive oil 3 tbsp
- Paprika (sweet) 1 tsp
- Red cabbage 200 g
- Mini cucumbers 3
- Spring onions 1 bunch
- Greek yogurt 200 g
- Lemon juice 2 tbsp
- Chives (chopped) 2 tbsp
- Dill (chopped) 2 tbsp
- Salt to taste
- Pepper to taste
Preparation
- 1
Preheat the oven to 200 °C fan-assisted.
- 2
Peel the potatoes and cut them into approx. 1 cm cubes.
- 3
Toss the potato cubes in a bowl with olive oil, paprika, salt, and pepper.
- 4
Spread the potatoes out on a baking sheet lined with parchment paper.
- 5
Bake the potatoes for 35 to 40 minutes, stirring once in between.
- 6
In the meantime, mix the Greek yogurt with the lemon juice in a large bowl.
- 7
Stir the chives and dill into the dressing and season with salt and pepper to taste.
- 8
Finely shred the red cabbage.
- 9
Slice the mini cucumbers and cut the spring onions into rings.
- 10
Add the prepared vegetables to the dressing in the bowl and mix well.
- 11
Gently fold the hot potatoes from the oven into the salad and serve immediately.