Baby Potato Salad with Onion & Cheese Recipe: A Flavorful Continental Appetizer
Description:
The Baby Potato Salad with Onion & Cheese is a quick and simple recipe, ideal for a light appetizer. This dish brings together the earthiness of pan-roasted baby potatoes, the tang of pickled onions, and the creaminess of mozzarella cheese, all elevated with the bold flavors of garlic, paprika, and mixed herbs. A perfect blend of textures and tastes that is sure to impress your guests with minimal effort.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes | 250 grams (halved) |
| Onion | 1 (sliced) |
| Garlic | 4 cloves (finely chopped) |
| Mozzarella Cheese | 100 grams (grated or crumbled) |
| Paprika Powder | 2 teaspoons |
| Mixed Herbs (Dried) | 2 teaspoons |
| Red Chilli Flakes | 3 teaspoons |
| Salt | To taste |
| Coriander (Dhania) Leaves | 4 sprigs |
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 2-3
Instructions
-
Roast the Baby Potatoes:
Heat a skillet over medium heat and drizzle with 2 tablespoons of oil. Add the halved baby potatoes to the skillet, sprinkle with salt, and roast them until golden brown on the outside, with the potatoes cooked through. For faster cooking, cover the skillet with a lid. Stir occasionally to ensure an even roast. -
Add Spices:
Once the baby potatoes are golden and cooked, sprinkle 2 teaspoons of paprika powder, 1 teaspoon of mixed herbs, and 1 teaspoon of red chili flakes over the potatoes. Toss them well to evenly coat the potatoes with the spices. Remove the skillet from the heat and set aside to cool slightly. -
Assemble the Salad:
Transfer the roasted baby potatoes to a serving bowl. Add the thinly sliced onion, finely chopped garlic, and crumbled mozzarella cheese. Toss everything together gently so that the cheese begins to melt slightly into the warm potatoes. -
Finish and Serve:
Sprinkle some additional mixed herbs and red chili flakes over the salad for a burst of flavor. Garnish with fresh coriander leaves. Serve immediately for the best taste.
Serving Suggestion:
This Baby Potato Salad with Onion & Cheese makes a fantastic appetizer or side dish. Pair it with mains such as Greek Style Grilled Pita Pizza or Greek Style Spinach Spanakopita for a complete Mediterranean-inspired Sunday brunch.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 7 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Sugars | 3 g |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 20 mg |
| Sodium | 230 mg |
Tips:
- Customize Your Cheese: If you prefer a stronger cheese flavor, you can substitute mozzarella with feta or a sharp cheddar.
- Herb Variations: Feel free to adjust the dried mixed herbs to your taste. Fresh herbs like rosemary or thyme would also work wonderfully with the potatoes.
- Make It Spicy: Increase the amount of red chili flakes if you enjoy more heat in your dishes.
- For a Vegan Version: Use a dairy-free cheese alternative for a plant-based take on this recipe.
This Baby Potato Salad with Onion & Cheese is a quick, flavorful appetizer that brings simple ingredients together to create a dish bursting with delicious textures and vibrant flavors. Enjoy it as a standalone treat or as part of a Mediterranean-inspired meal.
