Summer salad with mango, crayfish and oven potatoes

Name: summer salad with mango, crayfish and oven potatoes
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg red skinned potato; 4 el traditional olive oil; 100 g breakfast bacon; 2 ready to eat mango; 1 cucumber; 4 el mayonnaise; 3 el Ketchup; 2 el water; 400 g sliced iceberg lettuce; 200 g fresh crayfish; 1 tray cress

Summer salad with mango, cucumber, crayfish, crispy bacon and oven potatoes.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 220 ° C. Wash the unpeeled potatoes and cut them into segments in length.
Spread them over a baking sheet covered with parchment paper and drizzle with oil, pepper and salt.
Roast in the middle of the oven in about 20 minutes until golden brown and done. Spoon halfway.
In the meantime, heat a frying pan without oil or butter and fry the bacon over medium heat in 5 min. Until crispy. Remove from the pan and drain on kitchen paper.
Meanwhile, peel the mangoes, cut the pulp from the pit and cut into strips.
Wash the cucumber, halve in length and remove the seed lists with a teaspoon. Cut the cucumber into bows.
In a bowl, mix the mayonnaise, ketchup and water into a dressing and season with salt and pepper.
Crumble the bacon. Mix the lettuce, mango, cucumber and bacon with ⅔ of the dressing. Season with pepper.
Divide the salad over the plates and scoop the potatoes next to it. Divide the crayfish over the salad and drop the rest of the dressing over it.
Garnish the salad with the cress.