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This Crunchy Crushed Potato Salad puts a fun spin on the classic potato dish with layers of texture and Mediterranean-infused tastes. Crispy-edged golden potatoes mix with a smooth, yogurt-based sauce, creating an addictive combo that turns any simple meal into something you'll remember.
I've whipped up tons of potato salads through the years, but this version tops them all at my house. It became the star dish at all our outdoor parties last summer, and everyone kept asking me how to make it.
Key Ingredients Breakdown
- Baby potatoes: Look for small ones of equal size so they cook evenly
- Greek yogurt: Go with whole milk version for the smoothest results
- Kewpie mayo: Adds a deeper savory kick to your dressing
- Fresh herbs: Dill and parsley add that just-picked brightness
- Persian cucumbers: They're drier than the regular kind
- Shallots: Give a mild oniony flavor that doesn't take over
- Dijon mustard: Brings zippy flavor and helps the dressing stay mixed
Simple Cooking Instructions
- Getting Your Potatoes Ready:
- Clean potatoes well. Cover with cold water and add salt. Cook until just soft when poked. Drain them right away. Let them sit briefly to dry off.
- Flattening Method:
- Lay potatoes apart from each other. Take a flat glass bottom. Push down until they crack but stay together. Make sure they've got rough edges that'll get crispy. Drizzle plenty of oil on top.
- Cooking in the Oven:
- Stick them in your hot oven. Turn the tray around halfway. Look for golden edges. Keep any bits that break off. Keep cooking until they're nicely browned.
- Making Your Sauce:
- Mix all liquid stuff first. Toss in herbs and flavoring bits. Add enough salt and pepper. Let it hang out in the fridge a while. Try it and tweak if needed.
- Putting It All Together:
- Let potatoes cool a bit. Mix carefully with your sauce. Sprinkle those saved crispy pieces on top. Add fresh herbs for looks. Enjoy while it's still warm.
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I came up with this dish while playing around with Mediterranean flavors during quarantine. My kid says it's like getting roasted potatoes and dip combined into one awesome food.
Getting Temperatures Right
The trick to perfect texture comes down to timing and heat. After lots of testing, I found that cooling the potatoes for just five minutes after they come out of the oven means they stay crunchy but still soak up some dressing. Wait any longer and you'll lose that amazing crispiness.
Smart Planning Tips
What's great about this dish is how you can break up the work. I often boil my potatoes and mix up the dressing in the morning, then do the roasting and final mixing right before we eat. Makes hosting way easier while keeping everything tasting its best.
Making The Perfect Dressing
To avoid a runny sauce, you've gotta handle the cucumber right. I've learned that scooping out the seeds and squeezing the chopped cucumber in a clean dish towel really helps keep your dressing thick and clingy.
Mix It Up Options
Feel free to play with this recipe. Sometimes I throw in crumbled feta for a Greek feel, or add crispy bacon bits for special meals. In summer months, I grab whatever herbs are growing in my garden – chives and tarragon taste amazing in this.
Keeping It Fresh
While it's best right after making, any leftover potatoes can be crisped up again in a hot oven for a few minutes. If you're planning ahead, keep the sauce separate and bring it to room temp before you use it.
What To Serve It With
These potatoes go great with anything off the grill or as part of a Mediterranean spread. For casual hangouts, I serve them a little warm; for outdoor picnics, room temperature works just fine.
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This crunchy crushed potato salad has totally changed how we think about potato dishes at my house. It takes what's great about roasted potatoes and creamy potato salad and turns them into something totally new and craveworthy. The mix of crispy bits and creamy sauce makes a dish that's both cozy and fancy at the same time. Whether I'm serving it at a backyard cookout or a nicer dinner party, people always want seconds.
Frequently Asked Questions
- → Why should I take out the cucumber seeds?
- Getting rid of cucumber seeds stops extra moisture from making your salad soggy and watering down your dressing.
- → Is there a way to make this vegan?
- Absolutely, just swap in your favorite vegan yogurt and mayo to make the dish completely plant-based.
- → What's so special about Kewpie mayo?
- Kewpie mayo offers a thicker, silkier feel and packs more savory umami punch compared to standard mayonnaise.
- → Can I fix this salad before my guests arrive?
- You can mix up the dressing early, but toss in the crispy potatoes right before you serve to keep them nice and crunchy.
- → Which potatoes should I grab at the store?
- Go for baby potatoes since they're just right for smashing and they get super crispy when you roast them.