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Crispy potato salad with cucumbers, radishes, red onion and very creamy dressing. Topped with extra crispy potatoes.

Crispy Potato Salad | Tips for Extra Crispy Potatoes

5 from 2 votes
Crispy potato salad has a satisfying crunch. Add fresh vegetables and a rich, creamy dressing for the next-level potato salad.
Servings 2 Servings
Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

Crispy potato salad (2 servings):

  • 500 g potatoes
  • 130 g radish
  • 180 g cucumbers
  • 15 g dill
  • 50 red onion 1 small onion
  • 25 g oil 10-15 g to brush the potatoes and the rest for greasing

Dressing

  • 200 g Greek yogurt 10% fat
  • 1 tsp Dijon mustard 10 g
  • 25 g mayonnaise
  • 5 g lemon juice
  • ½ tsp salt 3 g
  • ¼ tsp ground black pepper

Instructions

  • Boil 500 g of potatoes in their skins until tender, then drain the water.
    Adding small potatoes to the pot to prepare them to cook.
  • Mix ingredients for the dressing next. This way, it will have enough time to infuse. Mix: 200 g Greek yogurt (10% fat), 1 tsp Dijon mustard (10 g), 25 g mayonnaise, 5 g lemon juice, ½ tsp salt (3 g) and ¼ tsp ground black pepper.
    Mixing ingredients for the dressing in a glass bowl: yogurt, mayo, mustard, pepper and salt.
  • Preheat oven to 230 C (approx. 450 F). Line a baking sheet with parchment paper and grease it with oil. Place the cooked potatoes on the baking sheet, leaving space between them. Mash each potato with a potato masher, cup, or container*. Mash until they're about 4-6 mm (approximately 1/4 to 1/3 inch) thick. Brush with 15 g of oil. Add salt and pepper to the potatoes.*
    Mashing cooked potatoes that are on the baking form. One is already mashed and look very thin.
  • Bake at 230 C (approx. 450 F) in the top-down mode for 30 minutes.
    Crispy potatoes coming from the oven: they are thin, the edges are extra crispy and there oil drops on the baking form.
  • Meanwhile, cut the vegetables into cubes: 130 g radishes, 180 g cucumbers, and 1 small red onion (about 50 g). Mince 15 g dill.
    Veggies cut into cubes are placed on the table: cucumbers, radishes, red onions. Also chopped dill.
  • Take crispy potatoes out of the oven. Mix the vegetables and dill. Add dressing and potatoes. Combine.*
    A person mixing mashed crunchy potatoes with vegetables and dill in a big bowl.

Video

Notes

*Grease the potato masher or a jar you are using with oil. This way, potatoes won't stick to it. *To make potatoes extra crispy, bake them at high temperatures (230 C; 450 F) and mash them so they are thin. Don’t forget to preheat the oven. Plus, grease the parchment paper and potatoes with oil generously. *Mix right before eating. If you mix veggies, crispy potatoes, and dressing and don’t eat the salad, potatoes will lose the crunch after some time.

Nutrition

Calories: 486kcalCarbohydrates: 55gProtein: 17gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 10mgSodium: 772mgPotassium: 1571mgFiber: 8gSugar: 9gVitamin A: 669IUVitamin C: 71mgCalcium: 195mgIron: 3mg
Author: Ksenia
Calories: 486kcal
Course: Dessert
Cuisine: American, European
Keyword: crispy potato salad, crispy potato salad recipe, crispy smashed potato salad