Potato salad! What a beautiful word!

In today’s version, i am mixing sweet potato (which has a lower glycemic index) with baby potatoes. I add spicy feta and pomegranate that pop into the mouth giving a fruity feeling.

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  • 1 sweet potato
  • 4 baby potatoes
  • 100 gr feta cheese
  • 10 tomato cherries, halved
  • 1 pomegranate
  • 1 pickled cucumber, sliced
  • 100 gr turkey, cubed
  • 1 tablespoon pumpkin seeds
  • Salt and freshly ground pepper (at will)


  • Add salted water to a saucepan and bring it to a boil.
  • Cut the baby potatoes into cubes and boil until al dente, about 15 minutes.
  • Preheat the oven to 180 °C
  • Cut the sweet potatoes into cubes and put them in an oiled pan.
  • Add olive oil, salt and pepper.
  • Cover the pan with aluminum foil and bake for 40 minutes.
  • Then remove the foil, add the baby potatoes and bake for another 10 minutes.
  • Remove the potatoes from the pan and transfer them to a bowl.
  • Add all the remaining ingredients and mix.
  • Optionally you can add 1 tablespoon of olive oil per serving.

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