Crispy Potato Salad Bowl (Print Version)
# Ingredients:
01 -
1 teaspoon honey.
02 -
1 clove garlic.
03 -
2 tablespoons lemon juice.
04 -
4 tablespoons olive oil for dressing.
05 -
1 avocado.
06 -
10 cherry tomatoes.
07 -
2 big handfuls mixed lettuce.
08 -
Salt and pepper.
09 -
0.5 teaspoon hot paprika powder.
10 -
2 teaspoons sweet paprika powder.
11 -
2 tablespoons olive oil.
12 -
500 g potatoes.
# Instructions:
01 -
Sprinkle salt over the hot potatoes and toss everything with avocado, lettuce, and tomato. Drizzle on the dressing to finish it off.
02 -
Stir honey, garlic, olive oil, and lemon juice together. Add salt and pepper to taste.
03 -
Give the salad leaves a good wash, cut the tomatoes in half, and slice the avocado thin.
04 -
Pop the potatoes in at 200°C with fan for about 25 minutes until they turn golden and crisp.
05 -
Peel your spuds, chop them into quarters or cubes. Mix them with the olive oil and your spices, then spread onto a lined tray.
# Notes:
01 -
Hold off salting the potatoes until they're baked.
02 -
Tastes best when eaten right away.
03 -
Keep the dressing in a separate container if you want to store it.