Crispy Potato Salad
Directions
- 1Place the small potatoes in a pot of water and boil for 15–20 minutes.
- 2Transfer the boiled potatoes to a baking tray and gently smash them using a glass.
- 3Drizzle olive oil on top of the smashed potatoes.
- 4Add paprika and black pepper to the potatoes.
- 5Bake the potatoes in the oven at 200°C (350°F) for 30–40 minutes until golden and crispy.
- 6In a large bowl, add the yogurt, mayonnaise, lemon juice, salt, and pepper and mix well.
- 7Add the chopped cucumber to the mixture.
- 8Add the green onions, parsley, and dill to the mixture.
- 9Add the red onion and garlic to the mixture and mix everything together.
- 10Once the potatoes are done, cut them into pieces.
- 11Add the potato pieces to the prepared salad.
- 12Mix gently and serve.
Ingredients
- 12 pieces small potatoes
- olive oil
- 1 tsp Black pepper
- 1 tsp Paprika
- 6 tablespoons yogurt
- 3 tablespoons mayo
- 0.5 lemon juice
- Salt
- 1 whole cucumber
- 30 g green onions
- 30 g fresh parsley
- 30 g fresh dill
- 1 red onion
- 3 pieces garlic cloves
Equipment
potbaking trayglasslarge bowlspatula
Related recipes
Panceta al estilo chino
Chinese · Salad
Spicy Cumin Tofu Skin Knots
Chinese · Salad
Peanut Noodle Salad
Italian · Salad
Murcian-style potato salad
Spanish · Salad
brussels sprouts, apple and pomegranate salad
Mexican · Salad30m
Street Corn Pasta Salad
Mexican · Salad
Sheet Pan Caprese Chicken
American · Salad
Watermelon Feta Salad
Mediterranean · Salad
Mapo Tofu and Smashed Cucumber Salad
Japanese · Salad
Ukrainian Potato Chip Salad
Salad
Roasted Broccoli Salad with Creamy Garlic-Miso Dressing
Japanese · Salad
Moroccan Carrot Salad with Feta
Moroccan · Salad