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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Ingredients
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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)
Instructions
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,
- 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.
