Roasted potato salad
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Roasted potato salad

Category Noodles, rice, potatoes & legumes

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  • 35 minutes
  1. 150 g pickles
  2. 200 g drained mixed grilled vegetables (canned)
  3. 1 kg young, waxy potatoes
  4. 4 tbs olive oil
  5. salt, pepper
  6. 150 g yogurt
  7. 50 g mayonnaise
  8. 2 ts AMC Pure (or dried Italian herbs)
  9. 50 ml water
  10. 3 tbs white balsamic vinegar
  11. 1 pinch sugar
  12. 150 g roast beef slices (or roast veal slices)
  13. 1 bunch chives

1. Depending on the size of the pickles, either cut them into slices or dice them. Finely cut the grilled vegetables.

2. Wash the potatoes thoroughly and cut them into wedges. Mix in a pot with olive oil as well as some salt and pepper.

3. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and turn over the carrots. Continue to roast until the turning point is reached.

4. Turn the potatoes, put the pot in the inverted lid, place the Navigenio overhead, switch to low level and bake for approx. 10 minutes. Turn the potatoes again, switch to high level and depending on the degree of browning, bake until done for approx. 10 minutes.

5. In the meantime, stir the yogurt with the rest of the ingredients up to and including the vinegar. Season to taste with sugar, salt and pepper.

6. Put the baked potatoes in a flat, wide bowl, mix carefully with the pickles and grilled vegetables and let cool a little. Distribute the yogurt sauce over top and plate with the roast beef slices. Finely cut the chives and sprinkle over top.

This recipe has been tested and approved by AMC.

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