Appetizer

Crispy Potato Salad

Name: Crispy Potato Salad
Cuisine: european

Make the best Crispy Potato Salad with baby potatoes, fresh herbs and Violife cream cheese! Quick, flavorful and perfect for BBQs, picnics, and summer meals.

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Cooking time45 min
Prep time10 min
Servings2

lunch

Appetizer

European

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INGREDIENTS
DIRECTIONS

For the potatoes:

2.20 lbs potatoes, smashed
1 garlic clove, sliced
1 tablespoon olive oil
1 tsp paprika
salt and pepper to taste

For the Salad:

3.5 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 Just Like Cream Cheese Original
1 Violife Just Like Feta

For the potatoes:

Preheat your oven to 420°F. 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 the cream cheese, 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 Just Like Feta over the salad.
Garnish with the crispy potato chip, extra dill and black pepper.
Enjoy!