This salad was inspired by the color YELLOW!

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You will need:
1 lb small potatoes, cut in half
1 yellow pepper, diced
kernels from 2 corn cobs
glug of olive oil
salt & pepper, to taste
2 yellow beets, peeled and thinly sliced
20 yellow cherry tomatoes, cut in half
fresh parsley
2 tablespoons white vinegar
4 eggs
  1. Preheat oven to 375°F.
  2. Place the potatoes, peppers, and corn on a roasting tray and drizzle with olive oil.
  3. Sprinkle with salt and pepper.
  4. Roast until golden, about 12–15 minutes. If the pepper and corn are ready first just remove them and let the potatoes roast longer.
  5. Place potatoes, pepper, corn, beets, tomatoes, and parsley on plates.
  6. Boil a large pot of water and add vinegar.
  7. Crack 1 egg at a time gently into the water.
  8. Bring to a simmer for 3 minutes.
  9. Remove eggs from the water, and place on top of the salad.

TIP:

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This salad was inspired by the color YELLOW!
Photography by Hector Sanchez

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