Crispy Smashed Potato Salad

45 mins
Serves 1
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Directions

  1. 1Preheat oven to 200°C.
  2. 2Preheat oven to 200°C.
  3. 3Preheat oven to 200°C.
  4. 4Line a baking tray with parchment paper.
  5. 5Line a baking tray with parchment paper.
  6. 6Line a baking tray with parchment paper.
  7. 7Spread the potato gems/tater tots evenly on the lined baking tray.
  8. 8Spread the potato gems/tater tots evenly on the lined baking tray.
  9. 9Spread the potato gems/tater tots evenly on the lined baking tray.
  10. 10Bake the potato gems for 10 minutes to soften.
  11. 11Bake the potato gems for 10 minutes to soften.
  12. 12Bake the potato gems for 10 minutes to soften.
  13. 13Remove the baking tray from the oven.
  14. 14Remove the baking tray from the oven.
  15. 15Remove the baking tray from the oven.
  16. 16Spray the bottom of a flat-bottomed glass with a little olive oil.
  17. 17Spray the bottom of a flat-bottomed glass with a little olive oil.
  18. 18Spray the bottom of a flat-bottomed glass with a little olive oil.
  19. 19Use the glass to smash all the potato gems flat.
  20. 20Use the glass to smash all the potato gems flat.
  21. 21Use the glass to smash all the potato gems flat.
  22. 22Season the smashed potato gems with salt.
  23. 23Season the smashed potato gems with salt.
  24. 24Season the smashed potato gems with salt.
  25. 25Return the tray to the oven and bake for another 30 minutes until crispy.
  26. 26Return the tray to the oven and bake for another 30 minutes until crispy.
  27. 27Return the tray to the oven and bake for another 30 minutes until crispy.
  28. 28While the potato gems are baking, finely dice the Lebanese cucumber.
  29. 29While the potato gems are baking, finely dice the Lebanese cucumber.
  30. 30While the potato gems are baking, finely dice the Lebanese cucumber.
  31. 31Finely chop the dill.
  32. 32Finely chop the dill.
  33. 33Finely chop the dill.
  34. 34Finely chop the chives.
  35. 35Finely chop the chives.
  36. 36Finely chop the chives.
  37. 37Finely chop the parsley.
  38. 38Finely chop the parsley.
  39. 39Finely chop the parsley.
  40. 40In a large bowl, add mayonnaise and Greek yogurt.
  41. 41In a large bowl, add mayonnaise and Greek yogurt.
  42. 42In a large bowl, add mayonnaise and Greek yogurt.
  43. 43Add the finely diced Lebanese cucumber to the bowl.
  44. 44Add the finely diced Lebanese cucumber to the bowl.
  45. 45Add the finely diced Lebanese cucumber to the bowl.
  46. 46Add the finely diced red onion, chopped dill, chopped parsley, and chopped chives to the bowl.
  47. 47Add the finely diced red onion, chopped dill, chopped parsley, and chopped chives to the bowl.
  48. 48Add the finely diced red onion, chopped dill, chopped parsley, and chopped chives to the bowl.
  49. 49Add the juice of one lemon, Dijon mustard, whole grain mustard, minced garlic, and freshly cracked black pepper to the bowl.
  50. 50Add the juice of one lemon, Dijon mustard, whole grain mustard, minced garlic, and freshly cracked black pepper to the bowl.
  51. 51Add the juice of one lemon, Dijon mustard, whole grain mustard, minced garlic, and freshly cracked black pepper to the bowl.
  52. 52Mix all the sauce ingredients thoroughly until well combined.
  53. 53Mix all the sauce ingredients thoroughly until well combined.
  54. 54Mix all the sauce ingredients thoroughly until well combined.
  55. 55Once baked, remove the crispy smashed potato gems from the oven.
  56. 56Once baked, remove the crispy smashed potato gems from the oven.
  57. 57Once baked, remove the crispy smashed potato gems from the oven.
  58. 58Let the potato gems cool for 5 minutes.
  59. 59Let the potato gems cool for 5 minutes.
  60. 60Let the potato gems cool for 5 minutes.
  61. 61Pour the crispy smashed potato gems into the bowl with the prepared sauce.
  62. 62Pour the crispy smashed potato gems into the bowl with the prepared sauce.
  63. 63Pour the crispy smashed potato gems into the bowl with the prepared sauce.
  64. 64Mix gently to coat all the potato gems with the sauce.
  65. 65Mix gently to coat all the potato gems with the sauce.
  66. 66Mix gently to coat all the potato gems with the sauce.
  67. 67Garnish with pickled red onions and fresh dill.
  68. 68Garnish with pickled red onions and fresh dill.
  69. 69Garnish with pickled red onions and fresh dill.
  70. 70Serve immediately.
  71. 71Serve immediately.
  72. 72Serve immediately.

Ingredients

  • 400 g potato gems/tater tots
  • 400 g potato gems/tater tots
  • 400 g potato gems/tater tots
  • 1 juice lemon
  • 1 juice lemon
  • 1 juice lemon
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 1 tsp wholegrain mustard
  • 1 tsp wholegrain mustard
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 0.25 cup chopped dill
  • 0.25 cup chopped dill
  • 0.25 cup chopped dill
  • 3 tbsp chopped parsley
  • 3 tbsp chopped parsley
  • 3 tbsp chopped parsley
  • 3 tbsp chopped chives
  • 3 tbsp chopped chives
  • 3 tbsp chopped chives
  • 1 Lebanese cucumber, deseeded and finely diced
  • 1 Lebanese cucumber, deseeded and finely diced
  • 1 Lebanese cucumber, deseeded and finely diced
  • 0.5 red onion, finely diced
  • 0.5 red onion, finely diced
  • 0.5 red onion, finely diced
  • 0.25 tsp freshly cracked black pepper
  • 0.25 tsp freshly cracked black pepper
  • 0.25 tsp freshly cracked black pepper
  • salt
  • salt
  • salt
  • olive oil
  • olive oil
  • olive oil

Equipment

ovenbaking trayparchment paperflat-bottomed glasslarge bowlknifecutting boardlemon squeezerspoon

Tips

  • Let potato gems cool for 5 minutes before mixing with sauce to maintain crispness.
  • Serve immediately to prevent sogginess.
  • You can use plant-based ingredients for this recipe