Country Potato Salad

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 kg new potatoes
  • 3-4 Tbsp Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 can(s) (425 ml; 285 g) Vegetable corn
  • 1 (approx. 250 g) red pepper
  • 1 collar (approx. 150 g) Spring onions
  • 300 g Chicken filet
  • 7-10 Tbsp Sweet peppers
  • 1 package (200 g) sour cream
  • 2 TABLESPOONS Milk
  • 7-10 Tbsp Chives
  • 7-10 Tbsp Parsley
  • baking paper

Directions

  1. 1

    Peel, wash and halve the potatoes. Put them on a baking tray covered with baking paper and sprinkle with 2 tablespoons of oil. Season with salt and pepper and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes.

  2. 2

    Turn occasionally. Let it cool down a little. In the meantime drain the corn on a sieve. Clean, wash and cut the peppers into pieces. Clean and wash spring onions and cut them into slices.

  3. 3

    Wash the chicken filet, dab dry and cut into strips. Heat the remaining oil in a pan and fry the meat in it until golden brown all around. Season with salt, pepper and paprika. Mix sour cream and milk and season to taste with salt and pepper.

  4. 4

    Mix the potatoes, corn, peppers, spring onions and chicken strips and arrange on a plate. Spread the sauce over it and sprinkle with chives. Serve garnished with parsley if desired.

Nutrition Facts

KCAL
500 kcal
CARBS
47 g
FATS
23 g
PROTEINS
26 g

Categories & Tags

AppetizerMain dishSalad