Roasted Potato ¨Potato Salad¨

Por Spain on a Fork · 45 min

Ingredientes

Modo de preparo

1. Wash and pat dry the baby potatoes, cut each in half, and toss them in a large bowl with the olive oil, paprika, sea salt and black pepper.
2. Spread the potatoes in a single layer, well spaced, on a baking tray lined with parchment paper.
3. Roast in a preheated oven at 210 C / 410 F, using bake with broil (bottom and top heat), for 20 to 25 minutes, until a toothpick or fork goes in easily with a little resistance.
4. Meanwhile, put the eggs in a saucepan, cover with water about 1.25 cm (1/2 inch) above the eggs, and bring to a boil over high heat.
5. Once boiling, cover the pan, turn off the heat and let the eggs stand for 11 minutes, then move them to a bowl of iced water.
6. Let the roasted potatoes cool at room temperature until they are comfortable to handle.
7. Thinly slice the red onion, finely chop the parsley, roughly chop 3 of the eggs and quarter the last egg for garnish.
8. In a large bowl, combine the potatoes, onion, parsley, chopped eggs and Greek yogurt, season generously with sea salt and black pepper, and mix gently.
9. Transfer to a serving dish, garnish with the egg quarters and parsley, and serve at room temperature or chilled.

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