Baked Potato Salad
by Tarla Dalal
This is a unique salad with a very aesthetic, buttery flavour. Easy to make, the Baked Potato Salad features baked potato cubes bathed in a quick-mix dressing of olive oil, spring onions, parsley and other flavourful ingredients.
The charming mouth-feel of the baked potatoes together with the vibrant flavour of the dressing makes this a very appetizing salad. Make sure you serve it immediately before the baked potatoes get chewy.
Other must-try potato salads in our collection include the Mexican Potato Salad with Garlic Croutons , Sprouted Chana and Potato Salad , Garlicky Potato and Spinach Salad and Potato and Peas Salad in Dill Curd Dressing .
Baked Potato Salad recipe - How to make Baked Potato Salad
Preparation Time: Baking Time: 30 minutes Baking Temperature: 200°C (400°F) Cooking Time: Total Time:
Makes 2 servings
2 cups parboiled potato cubes
1 1/2 tbsp olive oil
To Be Mixed Into A Dressing
2 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
1/2 tbsp finely chopped parsley
1/2 tbsp finely chopped spring onion greens
salt and freshly ground black pepper (kalimirch) to taste
- Method
- Combine the potato cubes and olive oil in a deep bowl and toss gently.
- Place them on a baking tray and spread them evenly.
- Bake in a pre-heated oven at 200°c (400°f) for 20 to 25 minutes.
- Cool the potatoes slightly.
- Transfer the baked potatoes in a deep bowl, pour the dressing over it and toss gently.
- Serve immediately.
| Energy | 324 cal |
| Protein | 1.5 g |
| Carbohydrates | 21 g |
| Fiber | 1.7 g |
| Fat | 26.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 277.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 18 mg |
| Folic Acid | 19.4 mcg |
| Calcium | 12.4 mg |
| Iron | 0.6 mg |
| Magnesium | 28.8 mg |
| Phosphorus | 40.6 mg |
| Sodium | 10.9 mg |
| Potassium | 240.5 mg |
| Zinc | 0.5 mg |
These baked potatoes baked with olive oil and then tossed in a garlicky dressing was just sooo super in taste...