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Salads
Crispy Baby Potatoes with Salad and Yogurt Dressing
A fresh salad featuring crispy roasted baby potatoes and a zesty garlic-mustard dressing. Perfect as a side dish for poultry or meat.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash the potatoes, leaving the skins on, and boil until tender.
2
Once boiled, smash each potato (it's convenient to use the bottom of a glass or a measuring cup, after making a small cross-cut in the center).
3
Brush the smashed potatoes with a mixture of oil, finely chopped dill, and minced garlic.
4
Bake in the oven until a light golden crust forms (~20 minutes at 180°C / 350°F).
5
Place a bed of mixed salad greens at the bottom of the dish.
6
Arrange sliced cucumber and radishes on top.
7
Add the potatoes.
8
Randomly dot small dollops of the dressing—made by mixing yogurt, mustard, lemon juice, garlic, and salt—over the top.
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