Baked potato salad with vegetables, feta cheese and Aiwar - completely fixed from the airfryer (or the oven)
E Actually, nothing beats the recipe for Grandma's homemade potato salad. But if you like it a bit lighter and less mayonnaise for a change, this baked potato salad with feta cheese and Aiwar is a fantastic alternative and a real taste-bang. In addition, you can "hide" a lot of fresh vegetables in the salad and spend so uncomplicated and without mumblings in the entire family. (The self-experiment with the nuclear family has worked perfectly well and the bowl was ratzfatz empty.)
The key difference: The potatoes are not cooked, but with shell in the Airfryer aka Heißluftfritteuse * with only a small spoon Baked superfixed oil. (Alternatively, you can of course prepare the potatoes in the oven on the plate, but then you have to plan a little more time.) The vegetables are briefly fried in parallel with spices, garlic and hot peppers in the pan and gets so an extra dose of flavor. Potatoes and vegetables are then only briefly mixed and served with fresh feta cheese and a decent blob of mild Aiwar * (pepper paste from the Balkans). If very small children eat, you can also omit the hot peppers from the recipe and the adults then resort to the sharp Aiwar.
One way or the other ... it definitely pays off to expand the personal potato salad universe , The salad makes a great tepid or cold as a main meal or side dish, at brunch, on the buffet and at a picnic. Incidentally, he also stays outside the fridge for a day.
And how do you like your potato salad?
Have it tasty! ღ
And here's the recipe for the Baked Potato Salad with Vegetables, Feta and Aiwar
1 kg potatoes (hard-boiled)
1 tbsp olive oil
4 tbsp olive oil
1 small leek stake, in rings
1 red pepper, chopped
2-3 spring onions in rings,
green and white separately
1 small pepper, chopped
2 cloves garlic, peeled & chopped
4-5 tablespoons white wine vinegar
1 tablespoon maple syrup
1 teaspoon ground coriander
salt & pepper
150 g feta cheese
4 generous tablespoons Aiwar mild (from the glass)
Do not peel the potatoes, but wash them thoroughly and brush off if necessary , Remove eyes and unsightly spots. Then cut into about 1.5 cm cubes (not bad, if it is not totally accurate). Put the potato cubes in a bowl and mix thoroughly with 1 tablespoon of olive oil.
Cook the potatoes in the airfryer * (hot air fryer) for 15 minutes at 190 degrees, halfway through the time redeploy. Spread out on a large plate at the end of the baking time so that they can cool down a bit. ( Alternatively bake the potato cubes in the oven on a plate at 180 degrees for about 35 - 40 minutes - or until they are lightly browned and browned. heat them evenly).Meanwhile, heat the rest of the olive oil in a large pan and fry the leeks, peppers, whites of the spring onions, garlic and chili on medium heat. If the vegetables have softened slightly and smell good, deglaze with vinegar. Stir in the coriander and maple syrup and season to taste with salt and pepper. Take from the heat.
Put the potatoes in the pan and mix gently with the vegetables.The salad will also cook well one day outside the refrigerator.
