Crispy Mashed Potato Salad
Directions
- 1Pre-cook the potatoes in salted water for about 15-20 minutes.
- 2Drain the potatoes, spread them on a baking sheet, and flatten them with a glass.
- 3Season the potatoes with olive oil and spices (salt, paprika powder, potato spice).
- 4Bake the potatoes at 200°C convection or in an air fryer for about 25-30 minutes until golden brown.
- 5While the potatoes are baking, prepare the creamy mix by dicing the cucumber and chopping fresh parsley.
- 6In a bowl, combine 200g Skyr, the diced cucumber, chopped parsley, the juice of one lemon, herb salt, garlic powder, pepper, and a tiny teaspoon of mustard. Mix well.
- 7Once the crispy potatoes are ready, add them to the creamy mix and fold them in.
Ingredients
- 400 g small potatoes (Drillinge)
- 1 tsp olive oil
- salt
- pepper
- paprika powder
- garlic powder
- 200 g Skyr
- ½ cucumber, diced
- parsley or dill, finely chopped
- juice of ½ lemon
- 1 tsp baking soda
- 1 tsp mustard
- herbs
Equipment
baking trayglassovenbowlairfryer
Tips
- Always add one teaspoon of baking powder to the water when pre-cooking potatoes for extra crunch.
- Mix the salad just before serving to keep the potatoes extra crispy.
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