Imported from Instagram

Crispy Potato Salad

Name: Crispy Potato Salad
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: British
Ingredients: 560 g Baby potatoes; 3 tbsp Olive oil or butter (Use olive oil or butter; the recipe also says to add more oil before baking, but gives no separate amount.); 180 g Greek yogurt; 60 g Mayonnaise (@hellmannsuk); 35 g Gherkins (Chopped); 40 g Red onion (Chopped); 2 tbsp Chives (Chopped; source also gives 9 g.); 2 tbsp Fresh dill (Chopped; source gives 4–5 g.); 1 tbsp Capers (Source gives 9 g.); 0.5 Lemon juice (Juice of 1/2 lemon); 1.5 tsp Salt (Use 1 tsp on the potatoes and 1/2 tsp in the dressing; the source also says to taste and add more salt.); Black pepper (To taste, added at the end if desired.); Water (Hot water for boiling the potatoes; amount not stated.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Classic potato-salad flavors meet buttery, oven-crisped smashed baby potatoes. Greek yogurt, mayonnaise, gherkins, herbs, capers, and lemon make a tangy, creamy dressing.

4 servings75 minBritish

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Ingredients

560 g Baby potatoes
3 tbsp Olive oil or butter (Use olive oil or butter; the recipe also says to add more oil before baking, but gives no separate amount.)
180 g Greek yogurt
60 g Mayonnaise (@hellmannsuk)
35 g Gherkins (Chopped)
40 g Red onion (Chopped)
2 tbsp Chives (Chopped; source also gives 9 g.)
2 tbsp Fresh dill (Chopped; source gives 4–5 g.)
1 tbsp Capers (Source gives 9 g.)
0.5 Lemon juice (Juice of 1/2 lemon)
1.5 tsp Salt (Use 1 tsp on the potatoes and 1/2 tsp in the dressing; the source also says to taste and add more salt.)
Black pepper (To taste, added at the end if desired.)
Water (Hot water for boiling the potatoes; amount not stated.)

Steps

1
Put the baby potatoes in a saucepan and cover with hot water. Bring to a boil and cook for 15 minutes, until soft.
2
Preheat the oven to 190°C (370°F).
3
Drain the softened potatoes and transfer them to an oiled or parchment-lined baking tray.
4
Carefully press each potato with the bottom of a glass or mug to squash it.
5
Drizzle additional oil over the potatoes and sprinkle with 1 tsp salt.
6
Bake for about 45 minutes. Check them at around 35 minutes and continue until crisp on both the top and bottom.
7
In a large bowl, combine the Greek yogurt, mayonnaise, chopped gherkins, chopped red onion, chives, dill, capers, lemon juice, and 1/2 tsp salt. Mix well.
8
Add the crispy potatoes to the bowl and mix them with the dressing.
9
Taste and add more salt and pepper to taste, if desired.
10
Serve and eat straight away.

Notes

The source gives an either/or choice of olive oil or butter and instructs adding more oil before baking without specifying an amount. Total time is approximate and does not include the unspecified extra oil.