This potato salad consists of everything that can grow on a summer cottage. site, but different from other similar excellent taste and texture that gives it baked in the oven until golden crusted potatoes. In cooking, small finger is used potatoes that will look aesthetically pleasing in the salad, as well as less baking time required. Mix crispy slices potatoes with blanched peas, fresh cherry tomatoes, radishes, cucumbers and a mixture of fresh herbs and dress salad with honey vinaigrette dressing. Great summer alternative to higher calorie potato salads on майонезе. 
Time: 1 hour.Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg finger sliced potatoes in half
- 3 large shallots, sliced
- 1/4 Art. + 2 tbsp. l extra virgin olive oil
- 1 tbsp. chopped sugar peas
- 2 tbsp. l tarragon or white wine vinegar
- 1 tbsp. l Dijon mustard
- 1 tsp honey
- 1 tbsp. non-hybrid cherry tomatoes, large cut in half
- 2 diced cucumbers
- 3 radishes, thinly sliced
- 0.5 tbsp. chopped fresh parsley
- 1/4 Art. chopped fresh chives
- 2 tbsp. l chopped fresh tarragon
Recipes with similar ingredients: potatoes, shallots, tomatoes cherry, cucumbers, radishes, sugar peas in pods, Dijon mustard, honey, tarragon
Recipe preparation:
- Place the pan on the bottom of the oven; warm up oven to 220 ° C. Mix potatoes and shallots with 2 tbsp. l olive oil, 1/4 tsp salt and a pinch of black pepper. Lay out on a hot baking sheet and bake in the oven, mixing in the middle baking, until tender and golden brown, 25-30 minutes. Give cool off.
- Meanwhile, in a medium-sized pan, bring salted water to a boil. Add the peas and cook until it becomes bright green and crisp soft, 1-2 minutes. Transfer to a bowl with ice water and cool. Drain and dry the peas.
- In a large bowl, mix vinegar, mustard, honey, 0.5 tsp. salt and a little ground black pepper. Slowly mix the remaining 1/4 Art. olive oil. Add baked potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, green onions and tarragon. Salt, pepper to taste and mix.
