Crispy Potato Salad
Our crispy potato salad is always a favourite at dinners and gatherings. Crispy potatoes adorned with a deliciously fresh and moreish dressing makes it the perfect side dish for any spread.
Ingredients
- 750 g new potatoes
- 1 tbsp olive oil
For the dressing
- 100 g mayonnaise
- 100 g Greek yogurt
- 1 small garlic clove, grated
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 2 cherry tomatoes, deseeded and finely chopped
- 20 g spring onions (salad onions), finely chopped, plus extra to decorate
- 1/2 tsp salt
- 1 tbsp dill, roughly torn
Equipment
- air fryer
- bowl
- measuring spoons
- weighing scale
- serving spoon
Instructions
- Boil the potatoes for 15-20 minutes until fork tender and cracks appear on the skin. Drain, then gently crush the potatoes to break the skins.750 g new potatoes
- Preheat the air fryer at 240C/465F for two minutes. Toss the cooled potatoes in the olive oil before tipping into the air fryer. Cook on max crisp setting for 8 minutes until brown and crisp. Cool completely once done.1 tbsp olive oil
- To make the dressing, place the mayonnaise, yogurt, garlic, mustard and vinegar in a bowl and mix through.100 g mayonnaise, 100 g Greek yogurt, 1 small garlic clove, grated, 1 tsp dijon mustard, 1 tsp apple cider vinegar
- Tip the tomatoes, spring onions, salt and most of the dill into the dressing bowl, then fold gently to combine.2 cherry tomatoes, deseeded and finely chopped, 20 g spring onions (salad onions), finely chopped, plus extra to decorate, 1 tbsp dill, roughly torn, 1/2 tsp salt
- Place the cooled crispy potatoes into a serving dish, layering with the dressing as you go. Top the smashed crispy potato salad with a generous spoonful of dressing and garnish with extra spring onions and dill. Serve and enjoy!
Notes
- Cook the potatoes by carefully placing in boiling salted water and cook just until the skins start to split.
- Ensure the potatoes are sufficiently cool before assembling the dish or you could split the dressing. I cook the potatoes about 30 minutes before I want to serve this crispy smashed potatoes salad. This will make sure they have time to cool but still keep the crispy texture we want.
- Mix the dressing with the potatoes, or layer in the serving dish if you prefer, just before serving. This will help keep the texture of the potatoes as crisp as possible in this crispy air fryer potato salad.