On ski holidays, our children always loved eating a baked potato with salad (yes, with salad, I don't want to brag!). Back home, I thought to myself that I could easily recreate this. After some research on the best way to make a baked potato, I wrote down this recipe, and everyone enjoyed it—almost like on a ski holiday:
Read also: Recipe for a tuna salad with mozzarella
Photo by Sabine, meinhaushalt.at
Preheat the oven to 200° C (convection).
Wash the potatoes well, wrap them in aluminum foil and arrange them on a baking sheet.
Slide the baking sheet into the oven and finish baking the potatoes for a good hour at 200° C (convection).
Check with a fork whether the potatoes are done (soft!).
In the meantime, prepare the chive sauce.
For this, mix the sour cream with the mustard, the mayonnaise and the chives well.
Season with salt and pepper and let it sit for a little while.
Wash the lettuce and tear into bite-sized pieces.
Also wash the cucumber and the bell pepper and cut into small pieces.
Arrange the salad and the vegetables on the plates.
Cut the sun-dried tomatoes from the jar into small pieces and distribute them nicely over the salad.
Mix the vinegar and the olive oil in a cup and pour over the salad.
Drizzle each plate with one tablespoon of pumpkin seed oil.
Decorate the salad with cress and pine nuts.
Now add the baked potato to the plate and garnish with a dollop of chive sauce.
The meal is ready.
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