Crispy Potato Salad by @fitgreenmind

1h15
Medium

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

🧂

Salt

🌶️

Pepper

🍋

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 mayonnaise, 1 tbsp lemon juice, salt, black pepper, and optional 1 tsp mustard.

    unsweetened vegan yogurt
    vegan mayonnaise
    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

Allergens

Mustard

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-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, stovetop

Type

Type

Type Of Dish

Side Dish, Salad

Occasions

Lunch, Dinner, Picnic, Barbecue, Potluck

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

German, European, Vegan

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)