Empty My Fridge
Crispy potato salad 🥗
Ingredients
- Potato4
- Vinegar2 tbsp
- Salt
- Greek yoghurt½ cups
- Chive · chopped1 bunch
- Lemon
- Garlic · crushed2 cloves
- Caper · drained1 tbsp
- Avocado · quartered1
- Olive oil1 tbsp
- Tomato · halved250 g
- Cucumber · chopped250 g
- Red onion · finely sliced½
- Bell pepper · roasted sliced200 g
- Mint½ cups
- Oil for deep frying
Instructions
- Slice the potatoes with a crinkle cutter to 5 mm thick, then soak them in cold water for 10 minutes.
- Drain the potatoes and cook them in a large pan of salted cold water with the vinegar (about 2 litres of water) from the boil over high heat for 6-8 minutes, until just tender.
- Drain, cool on a wire rack over a tray, then chill in the fridge.
- Blend the yoghurt, the mixed herbs, half the chives, lemon juice, garlic, capers, avocado and olive oil until smooth, then season with salt and pepper.
- Combine the tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
- Heat the neutral oil in a deep saucepan to 200°C (390°F).
- Deep fry the potatoes in batches for 3-4 minutes, until golden and crisp. Drain on a wire rack and season with salt.
- Drizzle the dressing over the salad, top with the potato chips, toss to combine and serve straight away.
Summarized from Andy Cooks's video. Watch it for the details.
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GarlicOnionTomatoLemonBell pepperPotatoYoghurtRed onion
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