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Crispy potato salad

Salads45 minutes4 portions300 calories
1/52/53/54/55/5 (1.004 votes)
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By Irene Arcas

Crispy potato salad

Today we present you an incredible recipe for a dinner or a starter that will greatly surprise you: crispy potato salad.

The beauty of this dish is in the crunch of the potatoes and the freshness of the salad ingredients, in addition to the incredible flavor of the sauce. I assure you that every bite is an unparalleled experience!!

The ingredients for the salad can be whatever you like the most. We have used: cucumber, tomato and chives. But you can add everything you like and feel like or that you have at home.

We are going to cook the potatoes first and then toast them lightly mashed in the oven. You will see what a delight!

Crispy potato salad

Crispy potato salad

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Crispy potato salad. The beauty of this dish is in the crunch of the potatoes and the freshness of the salad ingredients, in addition to the incredible flavor of the sauce. I assure you that every bite is an unparalleled experience!!

Crispy potato salad
  • Irene Arcas
  • Recipe type: salads
  • Calories: 300
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 500 g potatoes for garnish
  • 100 g olive oil
  • 2 cloves of garlic
  • 1 teaspoon of paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 handful of fresh dill
  • 1 handful of fresh chives
  • 1 large salad tomato
  • 1 Dutch cucumber with skin and washed
  • shawl
  • pepper
  • 3 large tablespoons of mayonnaise
  • 1 large tablespoon of mustard
  • 1 tablespoon honey
  • juice of 1/2 lemon

Music

  1. We cut the potatoes into 4 pieces and place them in the varoma container. We salt and pepper.

    We fill the glass with 500 g of water with a pinch of salt, place the varoma container in its place and program 25 minutes, varoma temperature, speed 2.

  2. When they are finished, place a baking tray (with baking paper) and place the cooked potatoes. We reserve.

     

  3. In the thermomix glass we add the oil, garlic, cumin, paprika, and onion powder. We crush 5 seconds, speed 7. 

    We add this marinade to the potatoes and stir very well so that they are all coated. We flatten them slightly with the help of a glass and bake at 200º for 15 minutes, turn them over and another 15 minutes, or until they are golden and crispy.

    TIP: we can pour a little oil at the base of the glass so that the potatoes do not stick when we crush them.

  4. We chop the tomato and cucumber with a knife, into small cubes. Chop the dill and chives. We put everything in a bowl.

    We add the mayonnaise, mustard, honey and lemon juice. We stir everything well.

  5. Add the potatoes and stir a little (not too much so that they don't mash and break the potatoes).

    To enjoy!!


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