Crispy Potato Salad by @fitgreenmind

1h15

4 servings

🥔

1 kg

Potatoes

🫗

45 ml

Oil

🧂

5 g

Salt

⚫

1 g

Pepper

🥒

1

Cucumber

🌿

1 bunch

Parsley

🌿

1 bunch

Dill

🥣

120 g

Vegan yogurt

🥣

3 tbsp

Vegan mayo

🍋

15 ml

Lemon juice

🌼

5 ml

Mustard

  1. Preheat

    Preheat the oven to 220°C / 440°F and bring a large pot of water to a boil.

  2. Add
    • potatoes

    Add 1 kg potatoes to the boiling water and boil for 5 to 10 minutes until barely tender.

  3. Drain
    • potatoes

    Drain the potatoes thoroughly and cut them into bite-size pieces.

  4. Toss
    • potatoes
    • oil
    • salt

    Toss the potato pieces with 3 tbsp oil, 1 tsp salt, and 1/2 tsp black pepper.

  5. Spread
    • potatoes

    Spread the seasoned potatoes in a single layer on a baking sheet and bake for 30 minutes until crisp and golden.

  6. Chop
    • cucumber
    • parsley

    Finely chop 1 cucumber, 1 bunch parsley, and 1 bunch dill.

  7. Combine
    • cucumber
    • parsley

    Combine the chopped cucumber, parsley, and dill in a large mixing bowl.

  8. Add
    • unsweetened vegan yogurt
    • vegan mayo
    • lemon juice

    Add 120 g unsweetened vegan yogurt, 3 tbsp vegan mayo, 1 tbsp lemon juice, salt, black pepper, and optional 1 tsp mustard.

  9. Mix

    Mix the dressing thoroughly until the herbs and seasonings are evenly distributed.

  10. Fold
    • potatoes

    Fold the hot crispy potatoes into the creamy herb dressing and serve immediately.

Crispy Potato Salad by @fitgreenmind

1h15

4 servings

🥔

1 kg

Potatoes

🫗

45 ml

Oil

🧂

5 g

Salt

⚫

1 g

Pepper

🥒

1

Cucumber

🌿

1 bunch

Parsley

🌿

1 bunch

Dill

🥣

120 g

Vegan yogurt

🥣

3 tbsp

Vegan mayo

🍋

15 ml

Lemon juice

🌼

5 ml

Mustard

Preparation Steps

  1. Step 1/10

    Preheat the oven to 220°C / 440°F and bring a large pot of water to a boil.

    🍲large pot

  2. Step 2/10

    Add 1 kg potatoes to the boiling water and boil for 5 to 10 minutes until barely tender.

    🥔potatoes
    🍲large pot

  3. Step 3/10

    Drain the potatoes thoroughly and cut them into bite-size pieces.

    🥔potatoes
    🧺colander
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Toss the potato pieces with 3 tbsp oil, 1 tsp salt, and 1/2 tsp black pepper.

    🥔potatoes
    🫗oil
    🧂salt
    ⚫black pepper
    🥣large mixing bowl
    🥄mixing spoon
    🥄measuring spoons

  5. Step 5/10

    Spread the seasoned potatoes in a single layer on a baking sheet and bake for 30 minutes until crisp and golden.

    🥔potatoes
    🍳baking sheet

  6. Step 6/10

    Finely chop 1 cucumber, 1 bunch parsley, and 1 bunch dill.

    🥒cucumber
    🌿parsley
    🌿dill
    🔪chef's knife
    🪵cutting board

  7. Step 7/10

    Combine the chopped cucumber, parsley, and dill in a large mixing bowl.

    🥒cucumber
    🌿parsley
    🌿dill
    🥣large mixing bowl
    🥄mixing spoon

  8. Step 8/10

    Add 120 g unsweetened vegan yogurt, 3 tbsp vegan mayo, 1 tbsp lemon juice, salt, black pepper, and optional 1 tsp mustard.

    🥣unsweetened vegan yogurt
    🥣vegan mayo
    🍋lemon juice
    🧂salt
    ⚫black pepper
    🌼mustard
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons

  9. Step 9/10

    Mix the dressing thoroughly until the herbs and seasonings are evenly distributed.

    🥣large mixing bowl
    🥄mixing spoon

  10. Step 10/10

    Fold the hot crispy potatoes into the creamy herb dressing and serve immediately.

    🥔potatoes
    🥣large mixing bowl
    🥄mixing spoon

Composition

Ingredients

Types

Vegetables, Cooking oils, Seasonings, Herbs, Fruits, Condiments

Ingredients

Potatoes, Oil, Salt, Pepper, Cucumber, Parsley, Dill, Vegan yogurt, Vegan mayo, Lemon juice, Mustard

Notes

Oil (amount not given), Salt (for the potatoes, to taste, for the dressing), Pepper (for the potatoes, to taste, for the dressing), Vegan yogurt (unsweetened, 1/2 cup), Lemon juice (juice of 1/2 lemon), Mustard (optional)

Allergens

Mustard

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Plant-based

Calories

430 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 62g, Fat: 18g, Fiber: 9g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 880mg, Sodium: 520mg, Iron: 3mg, Calcium: 95mg

Vitamins

Vitamin C: 35mg, Vitamin K: 210mcg, Folate: 65mcg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

45 minutes

Cooking

30 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large pot, colander, baking sheet, large mixing bowl, mixing spoon, measuring cups, measuring spoons

Appliances

Oven, Stove

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Lunch, Dinner, Picnic, Barbecue, Potluck

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

German, European

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Creamy, Tender, Fresh

Flavors

Savory, Tangy, Herby, Lemony, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the salad contains vegan yogurt and mayonnaise), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Potatoes will lose crispness after storage), freezer : (Not recommended because cucumber, herbs, yogurt dressing, and roasted potatoes will deteriorate in texture)