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356 kcal
70 min.
Recipe for Barbecue salad with Roasted Baby Potatoes
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Unlock Fitatu PremiumNaN g
356 kcal
1 kcal
356.2
7.9g
18.7g
38.9g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- New potatoes2.5× portion (450 g)
- Cucumber17× slice (170 g)
- Radish red0.5× bunch (57.5 g)
- Red onion2× piece (50 g)
- Skyr, Icelandic yoghurt3× tablespoon (45 g)
- Mayonnaise1× tablespoon (25 g)
- Olive oil3× teaspoon (15 g)
- Mustard, smooth1× teaspoon (10 g)
- Dill, fresh2× tablespoon (10 g)
- Lemon0.5× slice (5 g)
- Sweet paprika1.5× pinch (1.5 g)
- Garlic powder0.5× pinch (1 g)
- Salt1× pinch (0.5 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Barbecue salad with Roasted Baby Potatoes
1. Boil the potatoes. While they’re cooking, preheat your oven to 200°C (top and bottom heat).
2. Mix olive oil with salt, pepper, sweet paprika, and garlic powder.
3. Let the boiled potatoes cool a bit, then toss them in the seasoned oil. Spread them on a baking tray lined with parchment paper and gently smash them — a glass works great for this. Roast them for about 45 minutes until golden and crispy. If they’re still too big after baking, cut them into smaller chunks with a spatula or knife.
4. While the potatoes are in the oven, make the sauce. Just stir together skyr, mayo, mustard, and a squeeze of lemon juice. Add a pinch of salt and pepper to taste.
5. Dice the veggies — radishes, cucumber, and red onion. Chop up some fresh dill.
6. Mix it all up: the sauce, veggies, and crispy potatoes.
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