Ingredients and Weight:
- Red potatoes: 500 grams
- Sweet potatoes: 300 grams
- Red onion: 1/2 cup, chopped
- Fresh basil: 1/4 cup, chopped
- Extra virgin olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Feta cheese (optional): 100 grams, crumbled
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and dice the red and sweet potatoes into similar-sized pieces.
- Arrange the potatoes on a baking sheet and bake for 30 minutes or until tender and slightly golden.
- While the potatoes are baking, prepare the dressing by mixing the olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- After the potatoes are cooked, let them cool slightly then cut into smaller dice.
- In a large bowl, combine the potatoes, red onion, and basil. Add the dressing and toss to mix well.
- Lastly, add the crumbled feta cheese (if using) and mix gently.
- Serve the salad warm or at room temperature.
Nutritional Information:
- Calories: Approx. 350 per serving (based on the ingredients listed)
- Fat: 16 grams
- Carbohydrates: 50 grams
- Protein: 8 grams
Dish Characteristics:
- This salad combines the sweet and earthy flavors of red potatoes and sweet potatoes.
- The addition of fresh basil and balsamic vinegar gives it a fresh, slightly tangy taste that appeals to American palates.
- The optional feta cheese adds a creamy, salty note to the dish.
User Comments:
- "This salad was a hit! The combination of red and sweet potatoes was unique and delicious."
- "The dressing was fantastic, it brought out the natural flavors of the potatoes."
- "I added the feta cheese, it was a great complement to the sweet and savory flavors."
Special Precautions and Tips:
- Be sure to dice the potatoes into similar-sized pieces to ensure even cooking.
- Adjust the seasoning, including salt and vinegar, according to your preference.
- For a vegetarian version, omit the feta cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slightly before serving.