Crispy potato salad recipe
Created by The Tesco Recipes 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
- Gluten-free
- Vegetarian
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
Each serving contains
- Energy
- 905kJ 214.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 30.3gProtein 4.5gFibre 4.3g
Method
- Preheat the oven to 220°C, fan 200°C, gas 7.
- 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.
- 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.
- 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.
- 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.
- See more BBQ sides recipes
