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Crispy Potato Salad
Looking for the ultimate side dish? Crispy Potato Salad is a game-changer! Potatoes roasted to golden perfection, tossed in a creamy blend of Violife Supreme Creamy and zesty seasonings. Perfect for BBQs, picnics, or light meals, this salad is quick to prepare and guaranteed to impress.
Looking for the ultimate side? Crispy Potato Salad is a game-changer! Perfect for BBQs, picnics, or light meals. Quick to prepare, guaranteed to impress!
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Cooking time45 minutes
Prep time10 minutes
DifficultyEasy
Servings2
For the potatoes:
- 1 kg lbs potatoes, smashed
- 1 garlic clove, sliced
- 1 tablespoon olive oil
- 1 tsp paprika
- salt and pepper to taste
For the Salad:
- 100 oz mayonnaise
- 2 teaspoons Dijon mustard
- A bunch of fresh dill, chopped
- A bunch of fresh parsley, chopped
- Zest of 1 lemon
- 1 medium cucumber, seeded and chopped
- 1 spring onion, sliced
- 1 red onion, diced
- 1 fresh spring onion, finely chopped
- 1 Violife Supreme Creamy
- 1 Violife Greek White
For the potatoes:
- Preheat your oven to 200°C. Line a baking tray with parchment paper.
- Boil your potatoes for 7 minute. Drain and transfer to your baking sheet. Use the back of a glass to crush them. Drizzle with olive oil and season with salt, paprika and pepper to taste. Bake for 45 minutes to 1 hour or until golden brown and crispy!
- Keep some crispy brown potato slices on the side for garnish.
- Whisk together Supreme Creamy, mayonnaise, lemon zest, dill, parsley, salt and pepper to taste. Taste and adjust to your taste. Add the cucumber and onions, cover and refrigerate while the potatoes cook.
- Once the potatoes have cooled for 5 minutes, add them to the salad and toss well to combine. Crumble the Violife Greek White over the salad.
- Garnish with the crispy potato chip, extra dill and black pepper.
- Enjoy!
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