Fully loaded baked potato salad
For this recipe, you have to tell yourself that I probably haven’t “revolutionized cooking” and I’m not going to contradict you . However, the best things are simplest but also often the ones that are thought about the least ! And I find that the salad & grilled potato combination is a real revolution in itself !
It is also an economical and vegetarian recipe. No question therefore of sulking the potatoes or of judging these last out of date! Yes, I know healthy food only has eyes on the beautiful sweet potato … but don’t forget, flexibility is the key word on this blog!
° 200g new potatoes (2 servings)
° 1 tbsp toasted sesame oil
° 1/2 tsp cumin & salt
° Accompaniment: green salad, tomatoes, avocado, onion and goji berries.
° Vinaigrette: mustard, sesame oil, balsamic vinegar with fig, salt and water.
Washing & cutting potatoes in half.
Add the oil and herbs and mix well.
Organize on a baking sheet lined with baking paper.
Bake for 25 min at 220 °
Chnage halfway through cooking.
Serve with your mixed salad.