Baked Potato Salad
1 serving
65 minutes
Baked potato salad is a simple yet exquisite dish of European cuisine that combines the tenderness of baked potatoes, the freshness of cucumber, and the spiciness of garlic. The baked potatoes give the salad a soft texture and a slight sweetness, while the sour cream-based dressing adds creamy richness. Crunchy roasted sunflower seeds complement the flavor with a light nutty note. This dish is perfect as a standalone light dinner or as a side to meat and fish dishes. It can be served on an everyday table but will also adorn festive gatherings due to its simplicity and exquisite flavor balance.
1
Wash the potatoes well, dry them, wrap in foil and bake at 180°C for 40 minutes. Let the potatoes cool, remove from foil and slice like tomatoes.
- Potato: 200 g
2
Grate the cucumber on a coarse grater and squeeze out the moisture well.
- Cucumbers: 80 g
3
Chop the garlic finely
- Garlic: 1 clove
4
Wash the parsley, dry it, and chop it finely.
5
In a separate bowl, mix sour cream, cucumbers, garlic, greens, and spices well.
- Sour cream: 120 g
- Cucumbers: 80 g
- Garlic: 1 clove
- Salt: to taste
6
Roast the seeds and let them cool.
- Sunflower seeds: 5 g
7
In a separate bowl, mix the potatoes and sauce, then transfer to a salad bowl and sprinkle with seeds and olive oil.
- Potato: 200 g
- Sour cream: 120 g
- Sunflower seeds: 5 g
- Olive oil: 10 ml