Crispy Smashed Potato Salad

Ingredients

• 500 g Small Potatoes (boiled, peeled and smashed)
• 1 Tbsp Mustard Oil (for coating potatoes)
• 0.5 tsp Salt (adjust to taste)
• 1 tsp Cumin Powder
• 1 tsp Garlic Powder
• 1 tsp Peri‑Peri Masala
• 0.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 200 g Paneer (grated, marinated and air‑fried)
• 0.5 tsp Soy Sauce
• 2 tsp Honey (1 tsp for paneer, 1 tsp for dressing)
• 200 g Hung Curd (drained yogurt for creamy dressing)
• 2 Tbsp Cilantro (finely chopped)
• 0.5 unit Lemon Juice (juice of half a lemon)
• 1 tsp Sesame Seeds
• 1 tsp Chili Flakes
• 1 medium Tomato (diced)
• 0.5 unit Cucumber (diced)
• 1 medium Carrot (grated)
• 1 small Onion (thinly sliced)
• 1 Tbsp Sunflower Seeds
• 1 Tbsp Flax Seeds
• 1 Tbsp Pumpkin Seeds
• 0.5 cup Cooked Chickpeas (optional, for extra protein)

Instructions

1. Boil Potatoes

   Place the small potatoes in a pot of salted water, bring to a boil and cook until tender (about 12‑15 minutes). Drain and let cool slightly.

   Time: PT15M

2. Smash Potatoes

   Lay the boiled potatoes on a sheet of parchment paper. Using a flat glass bowl or a sturdy spatula, press each potato until flattened but still intact.

   Time: PT5M

3. Season Potatoes

   In a small bowl combine mustard oil, salt, cumin powder, garlic powder, peri‑peri masala, and Kashmiri red chili powder. Brush both sides of each smashed potato with the mixture.

   Time: PT5M

4. Air‑Fry Potatoes

   Arrange the coated potatoes in a single layer in the air‑fryer basket. Air‑fry at 170°C for 20 minutes, flipping halfway through, until golden and crispy.

   Time: PT20M

   Temperature: 170°C

5. Marinate Paneer

   In a bowl combine grated paneer, 0.5 tsp oil, soy sauce, salt, Kashmiri red chili powder, garlic powder, and 1 tsp honey. Mix gently until evenly coated.

   Time: PT5M

6. Air‑Fry Paneer

   Spread the marinated paneer in the air‑fryer basket. Air‑fry at 170°C for 5‑6 minutes, shaking the basket halfway, until crisp and lightly browned.

   Time: PT6M

   Temperature: 170°C

7. Prepare Dressing

   In a mixing bowl whisk hung curd until smooth. Add chopped cilantro, optional garlic powder, salt to taste, lemon juice, 1 tsp honey, sesame seeds and chili flakes. Mix well.

   Time: PT5M

8. Chop Vegetables & Toast Seeds

   Dice tomato and cucumber, grate carrot, thinly slice onion. In a dry pan or air‑fryer for 2‑3 minutes, lightly toast sunflower, flax and pumpkin seeds.

   Time: PT10M

9. Assemble Salad

   In a large serving bowl combine the crispy potatoes, air‑fried paneer, chopped vegetables, toasted seeds, and optional chickpeas. Drizzle with the prepared dressing and toss gently until everything is coated.

   Time: PT5M

10. Serve

    Transfer the salad to plates or a serving platter and enjoy while warm and crunchy.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Small Potatoes: Baby potatoes, Yukon gold potatoes
• Instead of Mustard Oil: Vegetable oil, Canola oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Cumin Powder: Ground cumin
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Peri‑Peri Masala: Paprika, Chili powder
• Instead of Kashmiri Red Chili Powder: Paprika, Regular red chili powder (use less)
• Instead of Paneer: Tofu (firm), Halloumi
• Instead of Soy Sauce: Tamari, Liquid aminos
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Hung Curd: Greek yogurt (drained)
• Instead of Cilantro: Fresh parsley
• Instead of Lemon Juice: Lime juice
• Instead of Sesame Seeds: Tahini
• Instead of Chili Flakes: Red pepper flakes
• Instead of Tomato: Cherry tomatoes (halved)
• Instead of Cucumber: Zucchini
• Instead of Carrot: Shredded beetroot (for color)
• Instead of Onion: Red onion
• Instead of Sunflower Seeds: Pumpkin seeds
• Instead of Flax Seeds: Chia seeds
• Instead of Pumpkin Seeds: Sunflower seeds
• Instead of Cooked Chickpeas: Boiled black beans

Equipment Needed

• Large Pot
• Colander
• Baking Sheet
• Parchment Paper
• Flat Spatula or Glass Bowl
• Air Fryer
• Mixing Bowl
• Whisk
• Grater
• Chef’s Knife
• Cutting Board
• Serving Bowl
• Tongs (optional)

Critical Steps — Do Not Skip

• Properly smashing the boiled potatoes without turning them into a mash.
• Evenly coating potatoes and paneer with the spice‑oil mixture.
• Air‑frying at the correct temperature and flipping/shaking for uniform crispness.
• Preparing the hung‑curd dressing to the right consistency.

Chef Tips from the Video

• For extra crunch, sprinkle a pinch of chaat masala over the finished salad.
• Use a mix of red and green chilies in the seasoning for layered heat.
• If you don’t have mustard oil, a drizzle of mustard seeds toasted in oil adds a similar flavor.

Troubleshooting

Storage

Refrigerator: Store the dressing and any leftover potatoes/paneer in separate airtight containers for up to 2 days.

Freezer: Not recommended for potatoes as texture will become soggy.

Room temperature: Do not leave assembled salad at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the hung‑curd dressing a day ahead and refrigerate.
• Boil and smash potatoes, then store them in a single layer on parchment in the fridge; re‑air‑fry before serving.
• Marinate paneer up to 30 minutes in advance.

Frequently Asked Questions