Smashed Potato Salad by @lesgourmandisesdeloubna

55 min

4 servings

🥔

800 g

Baby potatoes

🫒

45 ml

Olive oil

🧂

5 g

Salt

🌶️

1 g

Chili

🫙

2 g

Sumac

🥣

250 g

Greek yogurt

🌼

15 ml

Wholegrain mustard

🌱

15 ml

Tahini

🥒

150 g

Cucumber

🌿

8 g

Parsley

🌿

6 g

Chives

🌿

6 g

Dill

🧅

75 g

Pickled red onion

🌶️

15 ml

Harissa

  1. Preheat

    Preheat the oven to 200°C (390°F) and line a baking sheet.

  2. Place
    • baby potatoes

    Place the cooked baby potatoes on the baking sheet and crush each one with a potato masher.

  3. Drizzle
    • olive oil
    • salt
    • chili pepper

    Drizzle the crushed potatoes with olive oil and season with salt, chili pepper, and half of the sumac.

  4. Roast
    • baby potatoes

    Roast the potatoes for 40 minutes until deeply golden and crisp.

  5. Dice
    • cucumber
    • parsley

    Dice the cucumber and finely chop the parsley, chives, and dill.

  6. Combine
    • Greek yogurt
    • wholegrain mustard
    • Cucumber

    Combine Greek yogurt, wholegrain mustard, tahini, cucumber, and fresh herbs in a mixing bowl.

  7. Season
    • salt

    Season the sauce with salt and the remaining sumac, then stir until creamy.

  8. Cool
    • baby potatoes
    • Greek yogurt

    Allow the roasted potatoes to cool slightly, then fold them into the creamy sauce.

  9. Top
    • pickled red onion
    • harissa

    Top with pickled red onion and drizzle with harissa immediately before serving.

Smashed Potato Salad by @lesgourmandisesdeloubna

55 min

4 servings

🥔

800 g

Baby potatoes

🫒

45 ml

Olive oil

🧂

5 g

Salt

🌶️

1 g

Chili

🫙

2 g

Sumac

🥣

250 g

Greek yogurt

🌼

15 ml

Wholegrain mustard

🌱

15 ml

Tahini

🥒

150 g

Cucumber

🌿

8 g

Parsley

🌿

6 g

Chives

🌿

6 g

Dill

🧅

75 g

Pickled red onion

🌶️

15 ml

Harissa

Preparation Steps

  1. Step 1/9

    Preheat the oven to 200°C (390°F) and line a baking sheet.

    🍳baking sheet

  2. Step 2/9

    Place the cooked baby potatoes on the baking sheet and crush each one with a potato masher.

    🥔baby potatoes
    🍳baking sheet
    🥔potato masher

  3. Step 3/9

    Drizzle the crushed potatoes with olive oil and season with salt, chili pepper, and half of the sumac.

    🫒olive oil
    🧂salt
    🌶️chili pepper
    🫙sumac
    🍳baking sheet
    🥄spoon

  4. Step 4/9

    Roast the potatoes for 40 minutes until deeply golden and crisp.

    🥔baby potatoes
    🍳baking sheet

  5. Step 5/9

    Dice the cucumber and finely chop the parsley, chives, and dill.

    🥒cucumber
    🌿parsley
    🌿chives
    🌿dill
    🔪knife
    🪵cutting board

  6. Step 6/9

    Combine Greek yogurt, wholegrain mustard, tahini, cucumber, and fresh herbs in a mixing bowl.

    🥣Greek yogurt
    🌼wholegrain mustard
    🌱tahini
    🥒cucumber
    🌿parsley
    🌿chives
    🌿dill
    🥣mixing bowl
    🥄spoon

  7. Step 7/9

    Season the sauce with salt and the remaining sumac, then stir until creamy.

    🧂salt
    🫙sumac
    🥣mixing bowl
    🥄spoon

  8. Step 8/9

    Allow the roasted potatoes to cool slightly, then fold them into the creamy sauce.

    🥔baby potatoes
    🥣Greek yogurt
    🥣mixing bowl
    🥄spoon

  9. Step 9/9

    Top with pickled red onion and drizzle with harissa immediately before serving.

    🧅pickled red onion
    🌶️harissa
    🥄spoon

Composition

Ingredients

Types

Vegetables, Fats and oils, Seasonings, Dairy, Condiments, Herbs, Pickles

Ingredients

Baby potatoes, Olive oil, Salt, Chili, Sumac, Greek yogurt, Wholegrain mustard, Tahini, Cucumber, Parsley, Chives, Dill, Pickled red onion, Harissa

Notes

Baby potatoes (cooked beforehand), Olive oil (a generous drizzle), Salt (to taste, for the potatoes, for the sauce), Chili (for the potatoes), Sumac (for the potatoes, for the sauce), Cucumber (diced), Pickled red onion (from a previously posted recipe), Harissa (with a bit of oil)

Allergens

Milk, Sesame

Dietetics

Dietary regimen

to inform

Calories

390 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 49g, Fat: 17g, Fiber: 6g, Sugars: 6g

Nutritional Information

Minerals

Potassium: 620mg, Calcium: 150mg, Iron: 2.2mg, Sodium: 620mg

Vitamins

Vitamin C: 24mg, Vitamin K: 55mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

baking sheet, potato masher, mixing bowl, knife, cutting board, spoon

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Picnic, Summer, Potluck

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French, Mediterranean, Middle Eastern

Geographic

to inform

Various

Aspect

Texture

Crispy, Creamy, Tender, Crunchy

Flavors

Tangy, Spicy, Nutty, Herby, Savory, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the dressing contains dairy), fridge : 3 days (Store in an airtight container,Keep the crispy potatoes separate from the dressing when possible), freezer : (Not recommended because cucumber, yogurt dressing, and roasted potatoes lose their texture)