Warm salad of colored potatoes, celery and sweet pepper – A detailed recipe for cooking. Share with friends: 
Dish Photography: Sam Keplan Time: 1 hour. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 500 gr. blue or purple potatoes
- 350 gr potato with yellow peel
- 350 gr peeled red potatoes
- 2 tsp coarse salt
- 3 tbsp. l olive oil
- 6 sprigs of fresh thyme, remove leaves from sprigs
- 1/2 tbsp. chopped celery leaves, plus 2 stems finely chop celery
- 1 red bell pepper, cut into thin strips
- Juice 1 Lemon
- 1 bunch of green onions, cut into rings
- 1/2 tbsp. mayonnaise
- 1 tsp hot Tabasco sauce
Recipes with similar ingredients: red potatoes, potatoes blue, potato, thyme, celery, sweet pepper, lemon juice, green onions, mayonnaise, tabasco sauce
Recipe preparation:
- Place a baking sheet on top of the oven. Warm up oven for 10 minutes. at a temperature of 230 ° C.
- Cut the potatoes lengthwise into two parts, and place in a large bowl, mix with olive oil. Put the potatoes with kitchen tongs on a hot baking sheet with a slice down. To sprinkle thyme, celery leaves, lay on top of a strip of sweet pepper, then pour half the lemon juice and sprinkle with salt. To place in the oven, and bake until golden brown crust, 25 – 35 min. By expire using a spatula to shift finished potatoes on a cutting board.
- Meanwhile, mix the celery slices and green onions in separate bowl. Beat mayonnaise, spicy sauce and remaining lemon juice in another small bowl.
- Cut the baked potatoes into 2 or 3 parts, and lay on portioned plates with strips of colored pulp up. Top out baked sweet pepper, sprinkle with a mixture of herbs and celery. Cover with spicy mayonnaise dressing. We offer you to cook tasty Spanish roast chicken with potatoes.
