🍽️ Herb Potato Salad with Baked Radishes

Name: Herb Potato Salad with Baked Radishes
Total time: 30 min
Yield: 4 servings
Ingredients: small potatoes, mainly firm 1 kg; radishes 2 bunch; olive oil 4 tbsp; roasted potato seasoning 2 tbsp; salt pinch; pepper, black ground pinch; parsley, fresh 20 g; garlic cloves 1 clove; salad cucumbers 1 piece; cream cheese, plain 300 g; balsamic vinegar, light 1 tsp

361 kcal · 30 min · 4 servings

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Ingredients

small potatoes, mainly firm 1 kg
radishes 2 bunch
olive oil 4 tbsp
roasted potato seasoning 2 tbsp
salt pinch
pepper, black ground pinch
parsley, fresh 20 g
garlic cloves 1 clove
salad cucumbers 1 piece
cream cheese, plain 300 g
balsamic vinegar, light 1 tsp

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Wash the potatoes thoroughly.
3. Slice the potatoes.
4. Trim about 1 centimeter from the root end of the radishes.
5. Halve the radishes.
6. Wash the radishes.
7. Set aside the radish greens.
8. Place the potato slices and radishes on a baking sheet.
9. Add 2 tablespoons of olive oil.
10. Sprinkle fried potato seasoning over them.
11. Season with salt and pepper.
12. Mix everything well so that everything is evenly coated.
13. Spread the ingredients evenly on the tray.
14. Bake the potatoes and radishes in the oven for about 25 minutes.
15. Wash the radish greens thoroughly in a sieve.
16. Wash the parsley.
17. Shake the parsley dry.
18. Remove the coarse stems from the parsley.
19. Peel the garlic.
20. Wash the cucumber.
21. Halve the cucumber lengthwise.
22. Cut the cucumber halves into coarse pieces.
23. Put a handful of radish greens into a tall container.
24. Add the parsley to the container.
25. Add the garlic to the container.
26. Add 2 tablespoons of cream cheese.
27. Add 1 tablespoon of olive oil.
28. Puree the herbs finely.
29. Add the remaining cream cheese.
30. Stir the mixture until a green dip forms.
31. Season the dip with salt and pepper to taste.
32. Take the potatoes and radishes out of the oven.
33. Add the cucumber pieces.
34. Drizzle everything with 1 tablespoon of olive oil.
35. Drizzle everything with 1 teaspoon of vinegar.
36. Mix the ingredients well.
37. Spread the herb cream cheese mixture onto a bowl or plate.
38. Arrange the potato salad with the baked radishes on top.
39. Serve the salad.
40. Set aside some herbs if you like, to sprinkle over the salad when serving.

Nutrition per serving

kcal: 361
Protein: 13 g · Fett/Fat: 18 g · Carbs: 38 g