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This Crunchy Crushed Potato Salad puts a fun spin on classic potato salad by playing with textures and adding Mediterranean notes. The golden, crunchy-edged spuds mix with a velvety yogurt-based sauce, making an addictive combo that turns any simple meal into something you'll remember.
I've tried tons of potato salads through the years, but this one tops them all at our house. It became the star of our outdoor parties last summer, with everyone begging me to tell them how I made it.
Key Ingredients Breakdown
- Baby potatoes: Look for small ones that are about the same size so they cook evenly
- Greek yogurt: Go with whole milk version for the smoothest results
- Kewpie mayo: Adds a special savory kick to your dressing
- Fresh herbs: Dill and parsley pack a punch of garden goodness
- Persian cucumbers: They're drier and work better than regular ones
- Shallots: Give a milder onion taste that doesn't take over
- Dijon mustard: Brings zippy flavor and helps the dressing stick together
Simple Cooking Instructions
- Getting Potatoes Ready:
- Clean potatoes well. Cover with cold, salty water. Heat until bubbling gently. Check often with fork. Empty pot when soft. Let them sit briefly to dry.
- Flattening Method:
- Lay potatoes with room between them. Take a flat glass bottom. Push down until they split but stay intact. Look for rough edges that'll get crunchy. Drizzle oil all over.
- Baking Steps:
- Stick in hot oven. Turn pan around halfway. Look for golden color forming. Keep any bits that break off. Cook until they're deeply browned.
- Making the Sauce:
- Mix all liquid stuff first. Throw in herbs and flavorings. Add plenty of salt and pepper. Chill in fridge to blend flavors. Try it and tweak if needed.
- Putting It Together:
- Let potatoes cool a bit. Mix carefully with sauce. Add saved crunchy pieces. Top with extra herbs. Enjoy while still a bit warm.
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I came up with this dish when playing around with flavors from the Mediterranean during quarantine. My kid says it tastes like you're getting roasted potatoes and dip all wrapped up in one tasty package.
Nailing The Temperature
Getting that perfect mix of textures comes down to watching your temps. After lots of testing, I've learned that letting your potatoes rest for exactly five minutes after they come out of the oven keeps them crunchy but still able to soak up dressing. Wait any longer and you'll lose that amazing crisp texture.
Smart Planning Approach
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 just roast and throw everything together right before dinner. It makes hosting so much easier while still getting that perfect texture.
Better Dressing Tricks
To stop your dressing from getting runny, you need to handle the cucumber right. I've found that taking out the seeds and giving the chopped pieces a quick squeeze in a clean dish towel really helps keep your dressing thick and creamy.
Fun Ways To Switch It Up
This dish can change to match your mood. Sometimes I toss in some crumbled feta for a Greek touch, or add crispy bacon when I want to treat everyone. In summer months, I grab whatever herbs are growing in my garden - chives and tarragon taste amazing in this.
Keeping It Fresh
Though it's best right after making, you can perk up leftover potatoes with a quick blast in a hot oven for 5-10 minutes. If you're making ahead, keep your sauce separate, and always let it warm up a bit before you use it.
What To Serve It With
These potatoes go perfectly with anything off the grill or as part of a spread of Mediterranean dishes. For backyard hangouts, I like them slightly warm; if we're taking them to a picnic, room temperature works great.
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This crunchy crushed potato salad has changed how my family thinks about potato dishes completely. It takes what we love about crispy roasted potatoes and creamy potato salad and creates something totally new that we can't get enough of. The way the crunchy edges play against the creamy dressing makes it both comfy and fancy at the same time. It's always a hit whether we're having a casual cookout or a nicer dinner with friends.
Frequently Asked Questions
- → Why take out the seeds from cucumbers?
- The seeds can add unnecessary moisture, making the salad runny and messing with the dressing's thickness.
- → How can I make it plant-based?
- Swap the regular yogurt and mayo for non-dairy versions to keep this dish vegan.
- → What's so special about Kewpie mayo?
- Kewpie mayo has this extra creamy texture and a punch of savory flavor you don't get with regular mayo.
- → Should I make this a day in advance?
- You can prep the dressing early, but add the potatoes when you're ready to eat so they stay nice and crispy.
- → What kind of potatoes should I use?
- Small ones like baby potatoes work best since they're easy to smash and get super crisp in the oven.