INGREDIENTS
Crispy Potato Chips Salad
Servings - 3
INGREDIENTS
Potatoes - 400 grams
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Olive oil - 1 tablespoon
Olive oil - 2 tablespoons
Tomato puree - 2 tablespoons
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Red chili - 1/2 teaspoon
Balsamic vinegar - 1 tablespoon
Red bell pepper - 80 grams
Onions - 140 grams
Green spring onions - 10 grams
Pickled olives - 2 tablespoons
Walnuts - 1 tablespoon
Parsley - 4 grams
Cumin powder - 1/2 teaspoon
PREPARATION
1. Slice the 400 grams peeled potatoes using a slicer.
2. Transfer to a bowl, add 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Mix well.
3. Transfer the potatoes evenly on a baking tray. Preheat the oven to 356°F/180°C and bake for 15 -18 minutes.
4. Remove from oven and keep aside.
5. In a bowl, add 2 tablespoons olive oil, 2 tablespoons tomato puree, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon red chili, and 1 tablespoon balsamic vinegar. Mix well.
6. In a large bowl, add 80 grams red bell pepper, 140 grams onions, 10 grams green spring onions, 2 tablespoons pickled olives, 1 tablespoon walnuts, 4 grams parsley, prepared dressing, and the baked potatoes. Mix until well combined.
7. Serve.