Crispy potato salad
Ingredients
For the salad
- 1,3 kg potatoes
- 3 tablespoons oil
- ½ teaspoon garlic powder
- Salt and pepper
- 100 g sour cream
- 100 g mayonnaise
- 1 teaspoon French mustard
- A handful of chopped dill
- A handful of chopped green onions
For garnish
- A little dill and green onions
Preparation video
Peel the potatoes, cut them into evenly sized wedges, and boil in salted water until almost tender (10-12 minutes). Drain and add oil, garlic powder, salt, and pepper, mixing until evenly coated. Spread the potatoes on a baking tray lined with parchment paper and bake in a preheated oven on grill mode at 180°C for 10-15 minutes, until golden brown and crispy.
Meanwhile, prepare the dressing by mixing sour cream, mayonnaise, French mustard, chopped herbs, salt, and pepper in a small bowl. Place the crispy potatoes in a large bowl, add the dressing, and gently toss to combine.
Transfer to a serving dish and sprinkle with the remaining herbs.
Preparation
Peel the potatoes, cut them into evenly sized wedges, and boil in salted water until almost tender (10-12 minutes). Drain and add oil, garlic powder, salt, and pepper, mixing until evenly coated. Spread the potatoes on a baking tray lined with parchment paper and bake in a preheated oven on grill mode at 180°C for 10-15 minutes, until golden brown and crispy.
Meanwhile, prepare the dressing by mixing sour cream, mayonnaise, French mustard, chopped herbs, salt, and pepper in a small bowl. Place the crispy potatoes in a large bowl, add the dressing, and gently toss to combine.
Transfer to a serving dish and sprinkle with the remaining herbs.
Crispy potato salad
Ingredients
For the salad
- 1,3 kg potatoes
- 3 tablespoons oil
- ½ teaspoon garlic powder
- Salt and pepper
- 100 g sour cream
- 100 g mayonnaise
- 1 teaspoon French mustard
- A handful of chopped dill
- A handful of chopped green onions
For garnish
- A little dill and green onions
Preparation
Peel the potatoes, cut them into evenly sized wedges, and boil in salted water until almost tender (10-12 minutes). Drain and add oil, garlic powder, salt, and pepper, mixing until evenly coated. Spread the potatoes on a baking tray lined with parchment paper and bake in a preheated oven on grill mode at 180°C for 10-15 minutes, until golden brown and crispy.
Meanwhile, prepare the dressing by mixing sour cream, mayonnaise, French mustard, chopped herbs, salt, and pepper in a small bowl. Place the crispy potatoes in a large bowl, add the dressing, and gently toss to combine.
Transfer to a serving dish and sprinkle with the remaining herbs.
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