Crispy Potato Salad

Ingredients

• 2 lb baby potatoes (900 grams, washed and scrubbed, choose the smallest ones)
• 1.5 teaspoons salt
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 4 tablespoons Parmesan cheese (grated about 20-25 grams / just under 1 oz)
• 1/2 cup light sour cream (90-100 grams / 3 oz)
• 1/2 cup mayonnaise (about 90-100 grams / 3 oz)
• 1 tablespoon white wine vinegar (or red wine)
• 1.5 teaspoons Dijon mustard
• 1/2 teaspoon black pepper
• 1 cucumber (medium Lebanese diced)
• 5-6 radishes (medium cut into quarter slices)
• 1 celery (rib diced into small pieces)
• 1 green onion (large finely diced)
• 1/4 cup gherkins (/pickles chopped )
• 1/4 cup dill (chopped about 10 grams)

Instructions

1. 1

   Cook baby potatoes.: Add whole potatoes and 1 teaspoon of salt to a medium pot and cover with cold water. Bring to a boil, then cook for 7-10 minutes until you can easily insert a knife into the potatoes. Strain and let the potatoes dry slightly in a sieve

2. 2

   Prepare baking sheets.: While potatoes are cooking, preheat your oven to 210 C / 410 F. Line an extra large baking sheet or 2 medium baking sheets with parchment paper and grease lightly with olive oil. Set aside.

3. 3

   Smash and season the potatoes.: Transfer potatoes onto your baking sheets and spread out evenly leaving some space around each potato. Use the back of a glass or a jar to smash them down flat. Brush them or drizzle with olive oil and season with salt and pepper. Optional, but I like to also season with garlic powder and smoked paprika, however, these two can burn a little so a good idea to season halfway through roasting. Roast for 45-50 minutes or until golden brown and crispy. I recommend flipping them over after 30 minutes.

4. 4

   Prepare the salad dressing.: Prepare the salad. In a large mixing bowl, combine the dressing ingredients and whisk through. Set aside.

5. 5

   Dice up the vegetables: Dice and chop all the vegetables, green onions and dill. If the cucumber has a lot of seeds, I suggest scooping out/deseeding some to avoid too much cucumber juice in the salad.

6. 6

   Cool down and dice crispy potatoes.: Once the potatoes are done, remove from the oven and cool down for 5-10 minutes. You can leave the potato pieces whole or cut them up slightly. Don’t mix into the salad until just before serving to avoid them from getting too soggy.

7. 7

   Combine the salad in a bowl: Assembling the salad. Add the vegetables and herbs to the dressing and mix through. Then gently fold in the crispy potatoes, reserving a few to serve on top. Garnish with extra radishes, dill and green onions.