It's BBQ and outdoor dining season, so here's your next favorite salad. Simple, gourmet, and full of texture, this crispy potato salad is perfect to accompany your grilled meats or to shine on a table among friends.
One bite and it becomes a must-have for your summer... Enjoy!
Portion: 2-4 people Total preparation time: 50 minutes
INGREDIENTS
Creamy Sauce and Garnish
- 6 tbsp plain Greek yogurt
- 3 tbsp of Appalachian Truffle-flavored Mayonnaise Les Truffettes
- Juice of ½ lemon
- 1 pack of finely chopped dill
- 1 finely chopped garlic clove
- Salt and pepper to taste
- 1 whole cucumber, diced
- 1 half red onion
Crispy Potatoes
- 13 baby potatoes
- 1 tbsp sweet paprika
- 1 tsp garlic powder
- Olive oil
Garnish
- Green onions, sliced
- Salmon roe (optional, for an added 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 with a glass.
· Place the potato patties on a baking sheet lined with parchment paper, drizzle with olive oil, and season with paprika and garlic powder. Bake at 400°F for 30 to 40 minutes, or until golden brown and crispy.
*Tip: cooking in an air fryer gives an even crispier result.
· Preparing the sauce
In a bowl, mix the Greek yogurt, mayonnaise, lemon juice, dill, garlic, and salt. Add the cucumber, finely diced red onion, and crispy potatoes, then mix well.
· Assembly
In a serving dish, arrange the salad, then garnish with green onions and salmon roe for a finishing touch.
· Serve warm or cold, according to your preference.
