Light salad with baked potatoes

Light salad with baked potatoes


Potatoes young — 500g
The feathers of green onions — 100 g
Green bell pepper — 1 piece
Dill — 0.5 beam
Dijon mustard — 2 teaspoons
Wine vinegar — 1 tsp
Sour cream — 1 tsp
Salt and pepper — to tastees


Potatoes Wash, dry and chop. Preheat oven Cover the pan and parchment paper.

On paper, lay the sliced potatoes and send it in the oven for 15 minutes. Turn the potatoes and bake an additional 10 minutes.
While the potatoes in the oven, prepare the salad dressing by mixing the mustard, vinegar, sour cream and spices.

Ready potatoes must be cool. Cut the pepper, dill and chives. Mix baked potatoes with onion mixture and season salad dressing. Salad will be an excellent complement to the meat or fish.

Light salad with baked potatoes


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