Salade de Patates Croustillantes

15 mins
Serves 1
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Directions

  1. 1Boil small potatoes in salted water for 15 minutes.
  2. 2Boil small potatoes in salted water for 15 minutes.
  3. 3Boil small potatoes in salted water for 15 minutes.
  4. 4Prepare the sauce: In a bowl, mix skyr, olive oil, mayonnaise, crushed garlic, chives, vinegar, salt, and pepper.
  5. 5Prepare the sauce: In a bowl, mix skyr, olive oil, mayonnaise, crushed garlic, chives, vinegar, salt, and pepper.
  6. 6Prepare the sauce: In a bowl, mix skyr, olive oil, mayonnaise, crushed garlic, chives, vinegar, salt, and pepper.
  7. 7Cut the larger potatoes in half and flatten them with the bottom of a glass.
  8. 8Cut the larger potatoes in half and flatten them with the bottom of a glass.
  9. 9Cut the larger potatoes in half and flatten them with the bottom of a glass.
  10. 10Prepare the cheese topping: Mix grated parmesan cheese, crushed garlic, chopped parsley, and melted butter.
  11. 11Prepare the cheese topping: Mix grated parmesan cheese, crushed garlic, chopped parsley, and melted butter.
  12. 12Prepare the cheese topping: Mix grated parmesan cheese, crushed garlic, chopped parsley, and melted butter.
  13. 13Spread the cheese mixture over the flattened potatoes and bake at 200°C (grill mode) for 15 minutes.
  14. 14Spread the cheese mixture over the flattened potatoes and bake at 200°C (grill mode) for 15 minutes.
  15. 15Spread the cheese mixture over the flattened potatoes and bake at 200°C (grill mode) for 15 minutes.
  16. 16Cut bread into cubes and add to the oven with the potatoes.
  17. 17Cut bread into cubes and add to the oven with the potatoes.
  18. 18Cut bread into cubes and add to the oven with the potatoes.
  19. 19Chop your favorite vegetables (lettuce, spring onions, cucumber, and cherry tomatoes).
  20. 20Chop your favorite vegetables (lettuce, spring onions, cucumber, and cherry tomatoes).
  21. 21Chop your favorite vegetables (lettuce, spring onions, cucumber, and cherry tomatoes).
  22. 22In a large bowl, combine the chopped vegetables, toasted bread cubes, cheesy potatoes, and the skyr sauce.
  23. 23In a large bowl, combine the chopped vegetables, toasted bread cubes, cheesy potatoes, and the skyr sauce.
  24. 24In a large bowl, combine the chopped vegetables, toasted bread cubes, cheesy potatoes, and the skyr sauce.
  25. 25Serve the salad in a large bowl with extra sauce on top.
  26. 26Serve the salad in a large bowl with extra sauce on top.
  27. 27Serve the salad in a large bowl with extra sauce on top.

Ingredients

  • 15 small potatoes
  • 15 small potatoes
  • 15 small potatoes
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 4 tablespoons skyr
  • 4 tablespoons skyr
  • 4 tablespoons skyr
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon mayonnaise
  • 1 tablespoon mayonnaise
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 teaspoon vinegar
  • 1 teaspoon vinegar
  • 1 teaspoon vinegar
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 2 tablespoons melted butter
  • 2 tablespoons melted butter
  • 2 tablespoons melted butter
  • 1 slice bread
  • 1 slice bread
  • 1 slice bread
  • 1 head lettuce
  • 1 head lettuce
  • 1 head lettuce
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 5 cherry tomatoes
  • 5 cherry tomatoes
  • 5 cherry tomatoes

Equipment

potbowlspoonknifegarlic pressbaking sheetparchment paperglass