Crushed Potato Salad with Lemon-Caper-Parmesan Dressing by @starinfinitefood
4 servings
🥔
0.57 kg
Baby potatoes
🧅
120 g
Red onion
🌶️
120 ml
Roasted red peppers
🌿
3 g
Fresh dill
🌿
20 g
Fresh parsley
🧀
120 ml
Feta crumbles
🧂
1.3 ml + 1 pinch
Salt
⚫
0.63 ml + 1 pinch
Pepper
🫒
59 ml
Olive oil
🍋
1
Lemon
🫒
30 ml
Capers
🧄
2 cloves
Garlic
🍁
22 ml
Maple syrup
🌼
10 ml
Dijon mustard
🌿
5 ml
Dried oregano
🧀
25 g
Parmesan cheese
🧀
120 ml
Ricotta cheese
🥣
44 ml
Greek yogurt
Add
baby potatoes
Bring a large pot of salted water to a boil. Add the potatoes and boil for 15-17 minutes, until cooked through and fork tender. When they are cooked, drain the water and allow them to cool.
- Add
olive oil
lemon
capers
Make dressing. Add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, dijon mustard, salt, oregano, pepper and parmesan cheese, then mix to combine.
- Add
- baby potatoes
Add the potatoes to a cutting board, then use the backside of a large kitchen knife, then gently mash the potatoes down and roughly chop them.
Assemble
- baby potatoes
red onion
roasted red peppers
Assemble the salad. Add the potatoes to a large bowl, then add the red onion, roasted red peppers, dill, parsley, feta, salt and pepper. Add the dressing and toss to combine.
- Add
ricotta cheese
Greek yogurt
salt
If using the ricotta, add the ricotta, yogurt, salt and pepper and mix to combine.
- Spread
- ricotta mixture
salad
Spread the ricotta onto a plate, if using, then top with the salad.
Crushed Potato Salad with Lemon-Caper-Parmesan Dressing by @starinfinitefood
4 servings
🥔
0.57 kg
Baby potatoes
🧅
120 g
Red onion
🌶️
120 ml
Roasted red peppers
🌿
3 g
Fresh dill
🌿
20 g
Fresh parsley
🧀
120 ml
Feta crumbles
🧂
1.3 ml + 1 pinch
Salt
⚫
0.63 ml + 1 pinch
Pepper
🫒
59 ml
Olive oil
🍋
1
Lemon
🫒
30 ml
Capers
🧄
2 cloves
Garlic
🍁
22 ml
Maple syrup
🌼
10 ml
Dijon mustard
🌿
5 ml
Dried oregano
🧀
25 g
Parmesan cheese
🧀
120 ml
Ricotta cheese
🥣
44 ml
Greek yogurt
Preparation Steps
Step 1/6
Bring a large pot of salted water to a boil. Add the potatoes and boil for 15-17 minutes, until cooked through and fork tender. When they are cooked, drain the water and allow them to cool.
Step 2/6
Make dressing. Add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, dijon mustard, salt, oregano, pepper and parmesan cheese, then mix to combine.
Step 3/6
Add the potatoes to a cutting board, then use the backside of a large kitchen knife, then gently mash the potatoes down and roughly chop them.
Step 4/6
Assemble the salad. Add the potatoes to a large bowl, then add the red onion, roasted red peppers, dill, parsley, feta, salt and pepper. Add the dressing and toss to combine.
Step 5/6
If using the ricotta, add the ricotta, yogurt, salt and pepper and mix to combine.
Step 6/6
Spread the ricotta onto a plate, if using, then top with the salad.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
17 minutes
Overall
37 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos