Baked Baby Potato Salad
6 September, 2017
Baked Baby Potato salad is for the days when you skip your meals. Have this delectable and loaded with flavors salad, prepared with, oven baked baby potatoes, tomatoes, thyme, oregano, smoked paprika and sprinkled with freshly ground black pepper drizzled with extra virgin olive oil and lemon juice and you would again want to skip the meal for this - says Chef Reetu Uday.
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Ingredients
For the base
- 1 bunch Lettuce small bunch
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Instructions
- Preheat the oven to 400 F. Place the cubed / roundels of baby potatoes on a greased baking sheet.
- Bake until the potatoes are easily pierced with a knife and cooked through evenly, about 20 minutes. Remove from the oven.
- In a glass bowl, mix together all the ingredients from cubed tomatoes to olive oil.
- Pour the mixture over the baked baby potatoes and bake for another 05 minutes.
- Sprinkle lemon juice and toss the salad.
- Place warm salad on a bed of lettuce.
Notes
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother.
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji
Nutrition
Calories: 75kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 24mgPotassium: 489mgFiber: 3gSugar: 2gVitamin A: 644IUVitamin C: 28mgCalcium: 38mgIron: 1mg
