Warm salad of cauliflower potatoes, celery and bell peppers

Ingredients:

• 500 g of blue or purple potatoes
• 350 g of yellow-skinned potatoes
• 350 g peeled red potatoes
• 2 teaspoons coarse salt
• 3 tbsp. l. olive oil
• 6 sprigs fresh thyme, leaves removed from sprigs
• 1/2 cup celery leaves, coarsely chopped, plus 2 celery stalks, thinly sliced
• 1 red bell pepper, cut into thin strips
• Juice of 1 lemon
• 1 bunch green onions, cut into rings
• 1/2 cup mayonnaise
• 1 tsp hot Tabasco sauce

Preparation:

1. Place the baking sheet in the top rack of the oven. Preheat the oven for 10 minutes at 230°C.
2. Cut the potatoes lengthwise into two parts and place them in a large bowl, mix with olive oil.
   
   Using kitchen tongs, place the potatoes cut-side down on a hot baking sheet. Sprinkle with thyme and celery leaves, top with strips of sweet pepper, then drizzle with half the lemon juice and sprinkle with salt.
   
   Place in the oven and bake until golden brown, 25-35 minutes. Once done, use a spatula to transfer the cooked potatoes to a cutting board.
3. Meanwhile, combine celery slices and green onions in a separate bowl.
   
   Whisk mayonnaise, hot sauce and remaining lemon juice in another small bowl.
4. Cut the baked potatoes into 2 or 3 pieces and arrange them on serving plates in strips, colored flesh side up. Top with the roasted bell pepper and sprinkle with the mixed herbs and celery.
   
   Cover with spicy mayonnaise dressing.
   
   We suggest you cook something delicious roast chicken with potatoes in Spanish.