A salad with baked potatoes, quinoa and sauce made of shallots and capers

Are you wondering what kind of a salad with potatoes and quinoa I’m going to serve to you at the picnic party on 17 July? So here it is! Do you think you will put on weight? Oh, yes, you will…but it won’t go amiss for some of us… I’d like to remind you that if you follow the tags #picnic and #baking on my website, you will discover fabulous recipes, which you can easily try. Take these dishes to your office, and all the colleagues, who are used to having lunch in cafes, restaurants and other public eating places, will definitely envy you.


  • 1 kg farmer potatoes (new ones with jackets would be much tastier)
  • 1/3 cup red or tri-color quinoa
  • 2/3 cup water
  • 1 crushed garlic clove
  • 1 pinch of dried rosemary
  • 3 tbsp olive oil
  • salt

For sauce:

  • 1 shallot
  • 3 tbsp olive oil
  • ground black pepper
  • 1 tbsp capers
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard


  1. If potatoes aren’t new, peel them first and then cut into wedges. Roll them in marinade sauce made from olive oil, garlic, salt and rosemary. Bake for 35 minutes in a preheated to 200°C (395°F)  oven.
  2. Boil water and cook quinoa according to manufacture instructions.
  3. Grind with a blender all the sauce ingredients together.
  4. Mix the baked potatoes, quinoa and sauce. No matter how this dish is served, cold or warm, it’s so delicious!!!

Translated by Katerina Tarakina

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