Fully loaded baked potato salad


For this recipe, you have to tell yourself that I probably didn't "revolutionize cooking" and wouldn't oppose you. However, the best things are the simplest things but often least thought of! And I find that the combination of salad and roast potatoes is a real revolution in itself!

It's also an economical and vegetarian recipe. There is no doubt, then, to frown on the potato or to judge the latter as outdated! Yes, I know healthy food only focuses on the beautiful sweet potatoes...but don't forget that flexibility is the key word on this blog!

Fully loaded baked potato salad


  • 200 gm new potatoes (2 servings)

  • 1 tablespoon toasted sesame oil

  • 1/2 teaspoon cumin and salt

  • Accompaniment: green salad, tomato, avocado, onion and goji berries.

  • Vinaigrette: mustard, sesame oil, balsamic vinegar with figs, salt and water.


  • Washing potatoes & cutting them in half.
  • Add the oil and herbs and mix well.
  • Control on a baking sheet lined wiith Baking Paper.
  • Bake for 25 minutes at 220 degrees
  • Chnage halfway through cooking.
  • Advance with your problem power.


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