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Crispy potato salad recipe

Crispy potato salad recipe

0 ratings

Created by The Tesco Real Food team

Take classic potato salad to the next level with our extra-crispy version using roast potatoes. The dressing is made with yogurt and mayo, plus capers and mustard to cut through the creaminess. It's a great addition to a BBQ and tastes great hot or cold! See method

  • Serves 4-6
  • Takes 1 hr 15 mins
  • 214 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 750g baby potatoes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 3 tbsp light mayonnaise
  • 2 tbsp Greek style yoghurt
  • 4 spring onions, thinly sliced
  • 30g flat leaf parsley, finely chopped
  • ½ small garlic clove, finely grated
  • 1 tbsp drained capers, finely chopped
  • 1 tsp Dijon mustard​
  • ½ lemon, zest and juice
Source of fibre

Each serving contains

  • Energy

    905kj
    214kcal     11%

  • Fat

    8g 11%

  • Saturates

    1g 7%

  • Sugars

    4g 4%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 30.3g Protein 4.5g Fibre 4.3g

Method

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 20-25 mins until a knife passes easily through the centre. Drain into a colander and leave to steam dry for 30 secs.
  3. Tip the potatoes onto a large baking tray and crush each potato flat with the base of a glass until it is roughly 1cm thick. Drizzle over the oil and sprinkle with smoked paprika. Roast in the oven for 40-45 mins, tossing occasionally until golden and crisp. Set aside to cool for 5-8 mins.
  4. While the potatoes cool, mix the mayonnaise, yoghurt, half the spring onions and half the parsley, the garlic, capers, mustard, lemon zest and juice together until well combined.
  5. In a large serving bowl or platter, lightly toss the crispy potatoes through half the sauce so they are semi-coated, then arrange in a pile and drizzle over the remaining sauce. Serve warm or chilled topped with the remaining spring onion and parsley and a grind of black pepper.

Tip: Get ahead and store in the fridge for up to 12 hrs until you’re ready to serve.

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