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. 2Drain the potatoes and transfer to a saucepan of salted cold water and vinegar.
  3. 3Bring to a boil over high heat and cook for 6-8 minutes until just tender, then drain and cool on a wire rack.
  4. 4Chill the potatoes in the fridge.
  5. 5Combine Greek yogurt, mixed herbs, chives, lemon juice, garlic, capers, and avocado in a blender and puree until smooth.
  6. 6Season with salt and pepper.
  7. 7Combine tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
  8. 8Heat oil in a deep saucepan to 200°C (390°F) and deep fry potatoes in batches for 3-4 minutes, until golden and crisp.
  9. 9Drain on a wire rack and season with salt.
  10. 10Drizzle the salad with the dressing and top with the chips.
  11. 11Toss until well combined then serve immediately.
  12. 12Place the Crispy Potato Salad in a plate.

Ingredients

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

Equipment

Mandoline slicerBlenderKnifeFrying pan

Tips

  • Alternatively, use King Edward, Russet, Sebago, Maris Piper

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