Crispy Mashed Potato Salad

50 mins
Serves 1
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Directions

  1. 1Pre-cook the potatoes in salted water for about 15-20 minutes.
  2. 2Pre-cook the potatoes in salted water for about 15-20 minutes.
  3. 3Pre-cook the potatoes in salted water for about 15-20 minutes.
  4. 4Drain the potatoes, spread them on a baking sheet, and flatten them with a glass.
  5. 5Drain the potatoes, spread them on a baking sheet, and flatten them with a glass.
  6. 6Drain the potatoes, spread them on a baking sheet, and flatten them with a glass.
  7. 7Season the potatoes with olive oil and spices (salt, paprika powder, potato spice).
  8. 8Season the potatoes with olive oil and spices (salt, paprika powder, potato spice).
  9. 9Season the potatoes with olive oil and spices (salt, paprika powder, potato spice).
  10. 10Bake the potatoes at 200°C convection or in an air fryer for about 25-30 minutes until golden brown.
  11. 11Bake the potatoes at 200°C convection or in an air fryer for about 25-30 minutes until golden brown.
  12. 12Bake the potatoes at 200°C convection or in an air fryer for about 25-30 minutes until golden brown.
  13. 13While the potatoes are baking, prepare the creamy mix by dicing the cucumber and chopping fresh parsley.
  14. 14While the potatoes are baking, prepare the creamy mix by dicing the cucumber and chopping fresh parsley.
  15. 15While the potatoes are baking, prepare the creamy mix by dicing the cucumber and chopping fresh parsley.
  16. 16In 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.
  17. 17In 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.
  18. 18In 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.
  19. 19Once the crispy potatoes are ready, add them to the creamy mix and fold them in.
  20. 20Once the crispy potatoes are ready, add them to the creamy mix and fold them in.
  21. 21Once the crispy potatoes are ready, add them to the creamy mix and fold them in.

Ingredients

  • 400 g small potatoes (Drillinge)
  • 400 g small potatoes (Drillinge)
  • 400 g small potatoes (Drillinge)
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • paprika powder
  • paprika powder
  • paprika powder
  • garlic powder
  • garlic powder
  • garlic powder
  • 200 g Skyr
  • 200 g Skyr
  • 200 g Skyr
  • ½ cucumber, diced
  • ½ cucumber, diced
  • ½ cucumber, diced
  • parsley or dill, finely chopped
  • parsley or dill, finely chopped
  • parsley or dill, finely chopped
  • juice of ½ lemon
  • juice of ½ lemon
  • juice of ½ lemon
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp mustard
  • 1 tsp mustard
  • 1 tsp mustard
  • herbs
  • herbs
  • 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.