It’s BBQ and outdoor dining season, so here is your next favorite salad. Simple, indulgent, and full of texture, this crispy potato salad is perfect for accompanying your grilled dishes or shining on a table with friends.
One bite and it will become a summer staple... Enjoy!
Servings: 2-4 people Total preparation time: 50 minutes
INGREDIENTS
Creamy sauce and toppings
- 6 tbsp plain Greek yogurt
- 3 tbsp Les Truffettes Appalachian truffle-flavored mayonnaise
- Juice of ½ a lemon
- 1 packet of finely chopped dill
- 1 clove of garlic, finely minced
- Salt and pepper to taste
- 1 whole cucumber, diced
- ½ a red onion
Crispy potato
- 13 baby potatoes
- 1 tbsp sweet paprika
- 1 tsp garlic powder
- Olive oil
Garnish
- Sliced green onions
- Salmon roe (optional, for an extra touch of luxury)
RECIPE
· Cooking the potatoes
Place the baby potatoes in a pot of salted boiling water and cook until tender. Drain, then flatten them using the bottom of a glass.
· Place the potato patties on a baking sheet lined with parchment paper, drizzle with olive oil, and season with the paprika and garlic powder. Bake in the oven at 400°F for 30 to 40 minutes, or until they are golden brown and crispy.
*Tip: cooking in an air fryer yields an even crispier result.
· Preparing the sauce
In a bowl, mix the Greek yogurt, mayonnaise, lemon juice, dill, garlic, and salt. Add the cucumber and finely chopped red onion, then the crispy potatoes, and mix well.
· Assembly
Place the salad in a serving dish, then garnish with green onions and salmon roe for a final touch.
· Serve warm or cold, depending on your preference.
