Crispy Potato Salad

Serves 1
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Directions

  1. 1Slice potatoes using a mandoline slicer to 5mm thick and place in a bowl of cold water for 10 minutes.
  2. 2Slice potatoes using a mandoline slicer to 5mm thick and place in a bowl of cold water for 10 minutes.
  3. 3Slice potatoes using a mandoline slicer to 5mm thick and place in a bowl of cold water for 10 minutes.
  4. 4Drain the potatoes and transfer to a saucepan of salted cold water and vinegar.
  5. 5Drain the potatoes and transfer to a saucepan of salted cold water and vinegar.
  6. 6Drain the potatoes and transfer to a saucepan of salted cold water and vinegar.
  7. 7Bring to a boil over high heat and cook for 6-8 minutes until just tender, then drain and cool on a wire rack.
  8. 8Bring to a boil over high heat and cook for 6-8 minutes until just tender, then drain and cool on a wire rack.
  9. 9Bring to a boil over high heat and cook for 6-8 minutes until just tender, then drain and cool on a wire rack.
  10. 10Chill the potatoes in the fridge.
  11. 11Chill the potatoes in the fridge.
  12. 12Chill the potatoes in the fridge.
  13. 13Combine Greek yogurt, mixed herbs, chives, lemon juice, garlic, capers, and avocado in a blender and puree until smooth.
  14. 14Combine Greek yogurt, mixed herbs, chives, lemon juice, garlic, capers, and avocado in a blender and puree until smooth.
  15. 15Combine Greek yogurt, mixed herbs, chives, lemon juice, garlic, capers, and avocado in a blender and puree until smooth.
  16. 16Season with salt and pepper.
  17. 17Season with salt and pepper.
  18. 18Season with salt and pepper.
  19. 19Combine tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
  20. 20Combine tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
  21. 21Combine tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
  22. 22Heat oil in a deep saucepan to 200°C (390°F) and deep fry potatoes in batches for 3-4 minutes, until golden and crisp.
  23. 23Heat oil in a deep saucepan to 200°C (390°F) and deep fry potatoes in batches for 3-4 minutes, until golden and crisp.
  24. 24Heat oil in a deep saucepan to 200°C (390°F) and deep fry potatoes in batches for 3-4 minutes, until golden and crisp.
  25. 25Drain on a wire rack and season with salt.
  26. 26Drain on a wire rack and season with salt.
  27. 27Drain on a wire rack and season with salt.
  28. 28Drizzle the salad with the dressing and top with the chips.
  29. 29Drizzle the salad with the dressing and top with the chips.
  30. 30Drizzle the salad with the dressing and top with the chips.
  31. 31Toss until well combined then serve immediately.
  32. 32Toss until well combined then serve immediately.
  33. 33Toss until well combined then serve immediately.
  34. 34Place the Crispy Potato Salad in a plate.
  35. 35Place the Crispy Potato Salad in a plate.
  36. 36Place the Crispy Potato Salad in a plate.

Ingredients

  • 4 kestrel potatoes
  • 4 kestrel potatoes
  • 4 kestrel potatoes
  • 2 tbsp white vinegar
  • 2 tbsp white vinegar
  • 2 tbsp white vinegar
  • to season sea salt
  • to season sea salt
  • to season sea salt
  • 140 g Greek yoghurt
  • 140 g Greek yoghurt
  • 140 g Greek yoghurt
  • 1 cup fresh herbs (tarragon, dill, mint, parsley, coriander)
  • 1 cup fresh herbs (tarragon, dill, mint, parsley, coriander)
  • 1 cup fresh herbs (tarragon, dill, mint, parsley, coriander)
  • 1 bunch chives
  • 1 bunch chives
  • 1 bunch chives
  • 2 lemon juice
  • 2 lemon juice
  • 2 lemon juice
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tbsp baby capers
  • 1 tbsp baby capers
  • 1 tbsp baby capers
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 250 g mixed baby tomatoes
  • 250 g mixed baby tomatoes
  • 250 g mixed baby tomatoes
  • 250 g baby cucumbers
  • 250 g baby cucumbers
  • 250 g baby cucumbers
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 200 g fire roasted capsicum
  • 200 g fire roasted capsicum
  • 200 g fire roasted capsicum
  • 0.5 cup mint
  • 0.5 cup mint
  • 0.5 cup mint
  • 0.5 cup parsley
  • 0.5 cup parsley
  • 0.5 cup parsley
  • 0.5 cup coriander
  • 0.5 cup coriander
  • 0.5 cup coriander
  • oil for deep frying (vegetable, canola, or other neutral oil)
  • oil for deep frying (vegetable, canola, or other neutral oil)
  • oil for deep frying (vegetable, canola, or other neutral oil)

Equipment

Mandoline slicerBlenderKnifeFrying pan

Tips

  • Alternatively, use King Edward, Russet, Sebago, Maris Piper
Crispy Potato Salad | Clip Recipe