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Crispy Smashed Potatoes Salad with Dill and Creamy Dressing
Guarnición

Crispy Smashed Potatoes Salad with Dill and Creamy Dressing

55 minPara 4Nutri-Score C€€
de @platesbeforemates10 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • baby potatoes (washed)Frutas y verduras800 g
  • olive oilDespensa30 ml
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • Greek yogurtLácteos120 g
  • mayonnaiseDespensa60 g
  • pickles (finely chopped)Despensa60 g
  • fresh dill (chopped)Frutas y verduras15 g
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • garlic (grated)Frutas y verduras1 pieza
  • red onion (thinly sliced)Frutas y verduras60 g
  • cucumber (diced)Frutas y verduras150 g

por ración

Nutrición

262kcal

Carbohidratos
36 g
Proteínas
6 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bandeja de horno
  • Bol
  • Horno

paso a paso

Preparación

  1. Boil the potatoes

    • Place the baby potatoes in a pot of salted water.
    • Boil until fork tender, then drain well.
    Paso 1

  2. Smash and roast

    • Spread the potatoes on a baking tray and smash each one flat with the bottom of a glass.
    • Drizzle with olive oil and season with salt and pepper.
    • Roast at 220 °C until golden and crispy.
    Paso 2

  3. Make the creamy dill dressing

    • Mix the Greek yogurt, mayonnaise, chopped pickles, dill, lemon juice and grated garlic.
    • Season with salt and pepper to taste.
    Paso 3

  4. Assemble the salad

    • Arrange the crispy smashed potatoes on a plate.
    • Spoon over the creamy dressing and top with red onion and cucumber.
    Paso 4
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