Crispy potato salad recipe

Name: Crispy potato salad
Yield: Serves 4-6
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

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

Shop your ingredients

Tesco Finest Baby Potatoes 750G
99p Clubcard Price
(£1.32/kg)
Offer valid for delivery from 03/11/2026 until 16/11/2026
750g baby potatoes
£1.30
£1.73/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Smoked Paprika 48G
1 tsp smoked paprika
£1.00
£20.83/kg
Tesco Light Mayonnaise 450Ml
Aldi Price Match
3 tbsp light mayonnaise
£0.86
£1.91/litre
Creamfields Greek Style Natural Yogurt 500G
Aldi Price Match
2 tbsp Greek style yoghurt
£0.95
£1.90/kg
Tesco Bunched Spring Onions 100G
Aldi Price Match
4 spring onions, thinly sliced
£0.65
£6.50/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
30g flat leaf parsley, finely chopped
£0.50
£16.67/kg
Tesco Large Garlic
½ small garlic clove, finely grated
£0.50
£0.50/each
Tesco Capers 190G
1 tbsp drained capers, finely chopped
£2.40
£20.00/kg DR.WT
Tesco Dijon Mustard 185G
Aldi Price Match
1 tsp Dijon mustard
£0.45
£2.43/kg
Tesco Lemons Each
½ lemon, zest and juice
£0.37
£0.37/each

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.