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Ingredients

For the Crispy Smashed Potato Salad

800 g small waxy potatoes
3 Tablespoon(s) olive oil
Salt and pepper to taste
2 Tablespoon(s) mustard (preferably Dijon mustard)
1 Tablespoon(s) apple cider vinegar
1 Teaspoon(s) honey
3 Tablespoon(s) cream cheese or Greek yogurt
25 g spring onions, finely chopped
2 Tablespoon(s) fresh parsley, chopped
1 Tablespoon(s) roasted sesame seeds (optional)

Preparation

  • Preparation time: 20 min
  • Cooking time: 40 min
  • Total time: 1 h

Prepare the potatoes

1. Wash the potatoes thoroughly and cook them in a large pot of salted water for about 15-20 minutes, until they are soft but still firm. Drain and let them cool slightly.

Smash the potatoes

1. Place the cooled potatoes on a baking sheet lined with parchment paper. Gently smash them with a fork or potato masher to create the "smashed" texture.

Roast the potatoes

1. Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast in the preheated oven at 200°C (400°F) for 20 minutes, until golden brown and crispy.

Make the vinaigrette

1. In a small bowl, mix the mustard, apple cider vinegar, honey, cream cheese (or yogurt), and some salt and pepper until you have a creamy vinaigrette.

Assemble the salad

1. Place the crispy roasted potatoes in a bowl and pour the vinaigrette over them. Toss well so that the potatoes are evenly coated with the sauce.

Serve

1. Garnish the salad with freshly chopped spring onions, parsley, and optional roasted sesame seeds. Serve immediately or refrigerate for later.

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January 16, 2025 10:49

Average rating of 5 out of 5 stars

das Rezept für den crispy potato salad hab ich schon ein paar mal ausprobiert aber dieses mal war es definitiv das beste! einfach und schmeckt auch hervorragend

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