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🍽️ Crispy Potato Salad with Roasted Tomatoes

242 kcal · 30 min · 4 servings

Ingredients

• 600 g small potatoes (triplets)
• 5 tbsp olive oil
• salt
• pepper
• 250 g cherry tomatoes
• 2 shallots
• 3 tbsp white wine vinegar
• 1 tbsp chopped rosemary
• 2 tsp mustard
• 1 romaine lettuce heart
• coarse sea salt

Instructions

1. 1. Wash the potatoes thoroughly under running water and scrub them clean.
2. 2. Cut the potatoes in half.
3. 3. Place the potato halves in a large bowl.
4. 4. Add three tablespoons of olive oil.
5. 5. Toss the potatoes well so they are coated with oil on all sides.
6. 6. Line a baking tray with baking paper.
7. 7. Season the baking paper with a little salt and pepper.
8. 8. Place the potatoes on the tray with the cut side facing down.
9. 9. Preheat the oven to 200 degrees Celsius.
10. 10. Slide the tray onto the second rack from the bottom in the oven.
11. 11. Bake the potatoes for 20 to 25 minutes.
12. 12. Get the tomatoes ready.
13. 13. Add the tomatoes to the potatoes for the last five minutes of baking time.
14. 14. Get the shallots ready.
15. 15. Peel the shallots.
16. 16. Slice the shallots into thin rings.
17. 17. Pour vinegar into a small bowl.
18. 18. Add fresh rosemary.
19. 19. Season with salt and pepper.
20. 20. Add two tablespoons of oil.
21. 21. Whisk the mixture vigorously with a spoon.
22. 22. Stir the shallot rings into the dressing.
23. 23. Wash the salad leaves thoroughly.
24. 24. Line a serving dish with the salad leaves.
25. 25. Remove the tomatoes from the baking tray.
26. 26. Take the potatoes out of the oven.
27. 27. Pat the potatoes dry briefly with kitchen paper.
28. 28. Place the potatoes on the salad.
29. 29. Drizzle the salad with the prepared dressing.
30. 30. Finish by seasoning with a little sea salt.
31. 31. Serve the salad immediately.

Nutrition per serving

• kcal: 242
• Protein: 4 g · Fett/Fat: 13 g · Carbs: 26 g