Baked potato salad with corn – A recipe for potato salad with baked potatoes and corn.
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Ingredients
Baked potato salad with corn
1 kg small potatoes, skins on
2 corn-on-the-cob
1/2 red chili, sliced
50 ml olive oil
Salt and pepper
Extra
150 g feta, crumbled
2 shallots, thinly sliced
1 bunch parsley, finely chopped
Approach
Baked potato salad with corn
Heat the oven to 200 C convection.
Cut the potatoes in half. Cut the corn off the cobs and mix the potatoes, corn, chili, oil and salt and pepper well together in a bowl. Then pour it out on a baking tray lined with baking paper and bake in the oven for about 35 minutes or until the potatoes are tender and golden. Let it cool slightly and then pour it into a dish. Garnish with feta, onion, and parsley. Serve immediately. Enjoy!
