← BACK TO ALL RECIPESRECIPE R03 / Small Plates

Crispy Potato Salad.

Rough golden edges meet cool mustard yogurt and bright green dill.

PREP15MIN

COOK50MIN

YIELD4PEOPLE

THE FINISHED PLATE / R03

THE RECIPE / R03

LET'S GET
INTO IT.

Everything you need, in the order you'll use it. Follow along at your own pace.

✳ MADE TO
BE MADE

02 / LET'S COOK

5 STEPS / APPROX 65 MIN

01
Heat the oven to 220°C conventional / 200°C fan. Simmer the potatoes in salted water for roughly 12–15 minutes until just tender. Drain and let steam-dry for 5 minutes.
02
On an oiled metal tray, gently press each potato flat with the bottom of a sturdy glass. Keep the pieces connected.
03
Drizzle with olive oil and season. Roast for 30–35 minutes, turning the tray once, until crisp and golden at the edges.
04
Stir together yogurt, mustard, lemon juice and finely chopped dill. Season to taste.
05
Spread the dressing on a serving plate and pile the hot crisp potatoes on top just before eating.

A NOTE FROM THE KITCHEN

Contains milk. Check mustard packaging for allergens. Oven trays become very hot.

Editorial recipe draft. Times and quantities have not been kitchen-tested.