Bosch HSLP751UC Manuale Istruttivo

Starters, Soups and Salads

17

2 lbs. small red potatoes, 
scrubbed and cut into quarters
1 tbsp. grapeseed or vegetable oil
Kosher salt
½ tsp. dried thyme
1 butterhead lettuce torn into 
small pieces or 1 bag of butterhead 
lettuce mix

Dressing
1 tbsp. olive oil
1 tbsp. mayonnaise
1 tbsp. fresh lemon juice
4 green onions thinly sliced
 

   

2

2

Preheat the oven.

Toss the potatoes with the oil, salt and thyme. Spread onto the baking sheet and 
bake for15 minutes. 

Stir the potatoes so they cook evenly on all sides and cook for another 15 minutes 
until crisp on the edges. Remove from the oven and set aside to cool for at least 10 
minutes. 

Meanwhile, mix together the dressing ingredients. Toss the warm potatoes in a large 
bowl with the dressing and gently fold in the lettuce.

A lettuce identified by small, round heads made up of soft, tender leaves that are 
green around the outside of the head, moving to pale green to yellow at the core of 
the head.

Serves 6
Per serving approx. 127 kcal, 5.5 g fat, 26 g carbohydrates, 3 g protein