Crispy Potato Salad 🥔

Ingredients

• 1.5 lb Baby Potatoes (keep skins on for texture; wash thoroughly)
• 2 tbsp Olive Oil (neutral oil works as well)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground if possible)
• 3 tbsp Mayonnaise
• 1 tbsp Sour Cream
• 2 stalks Spring Onion (sliced thinly)
• 1 tbsp Fresh Dill (chopped)
• 1 tbsp Fresh Chives (chopped)
• 0.5 tsp Dijon Mustard
• 1 clove Garlic Clove (grated)
• 1 tbsp Lemon Juice (juice of half a lemon)

Instructions

1. Prepare Potatoes

   Wash the baby potatoes, place them in a saucepan, and cover with cold water.

   Time: PT5M

2. Boil Potatoes

   Bring the water to a boil, then cook the potatoes for about 15 minutes until fork‑tender.

   Time: PT15M

   Temperature: 100°C

3. Dry Potatoes

   Drain the potatoes in a colander and let them steam dry for a few minutes.

   Time: PT3M

4. Make Seasoned Oil

   In a small bowl combine olive oil, garlic powder, onion powder, smoked paprika, a pinch of salt and black pepper; whisk until blended.

   Time: PT2M

5. Preheat Oven

   Preheat the oven to 200°C (392°F).

   Time: PT5M

   Temperature: 200°C

6. Arrange and Oil Potatoes

   Spread the boiled potatoes on the oven tray, gently press them down if needed, and brush generously with the seasoned oil.

   Time: PT5M

7. Roast Potatoes

   Roast for 30–35 minutes, turning once halfway through, until the potatoes are golden and crispy.

   Time: PT32M

   Temperature: 200°C

8. Prepare Creamy Herb Dressing

   While the potatoes roast, slice the spring onion, chop dill and chives, grate the garlic. In a bowl combine mayo, sour cream, the herbs, a pinch of salt, black pepper, Dijon mustard, grated garlic, and lemon juice; mix until smooth.

   Time: PT5M

9. Combine Potatoes and Dressing

   Transfer the roasted potatoes to a large bowl, pour the creamy dressing over them, and toss gently until evenly coated.

   Time: PT3M

Nutrition Facts

Calories

270

Protein

8g

Carbohydrates

30g

Fat

16g

Fiber

4g