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Crispy potato salad – roasted potatoes with a twist

Dinner
more than 1h
0
by
Maya Leinenbach (Fitgreenmind)
&
A trendy twist on potato salad with crispy roasted potatoes and fresh herbs.

Prep Time

45

Cook Time

30

Total Time

75

Ingredients you'll need

  • 1kg potatoes
  • oil
  • salt and pepper
  • 1 cucumber
  • 1 bunch parsley
  • 1 bunch dill
  • 1/2 cup (120g) vegan yogurt
  • 3 tbsp vegan mayo
  • juice of 1/2 lemon
  • 1 tsp mustard (optional)

    • Let's get cookin'

    1. Boil potatoes 5-10mins, cut in pieces, mix with oil, salt, pepper
    2. Bake at 220C/440F for 30mins
    3. Finely chop cucumber, parsley and dill
    4. Mix yogurt, mayo, lemon juice, mustard and seasonings
    5. Stir in crispy potatoes and enjoy.

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    Potato salad and roasted aromas – taste the unexpected

    Forget everything you think you know about potato salad! This crispy version revolutionizes the German classic: Instead of soft-boiled potatoes, they're roasted at 220°C until golden brown, crispy on the outside and creamy on the inside. The secret lies in perfect timing: Pre-cook for 5-10 minutes, then dice and roast in the oven with oil, salt, and pepper. While the potatoes sizzle, create the creamy dressing made from vegan yogurt, mayo, fresh parsley, and dill—a herbal explosion for the senses. Cucumber adds crisp freshness, and lemon juice provides the necessary acidity. The result? A warm potato salad with a crunch factor that tastes great both hot and cold. Perfect as a side dish for a barbecue or as a filling main meal. This is how comfort food becomes healthy! 🌿

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