Potato Salad w/ Mayo in focus
Yash Dani
Salad
A creamy, classic favorite that never goes out of style. This Potato Salad with Mayo features tender potatoes tossed in a rich, velvety mayonnaise dressing, bringing a perfect balance of tanginess and smoothness. A touch of mustard, fresh herbs, and a hint of seasoning elevate this simple dish, making it the ultimate side for any BBQ, picnic, or family gathering.
Ingredients
For the Potatoes:
- 1.5 liters water
- 1 kg potatoes, roughly chopped
- 1/4 cup olive oil
- Pepper, to taste
For the Dressing:
- 1/2 cup plant-based yogurt
- Salt, to taste
- Pepper, to taste
- 1/4 cup freshly chopped cilantro
- 1/4 cup freshly chopped green onion
- 1 tablespoon lemon juice
- 2 garlic cloves, chopped
- 1 small cucumber, chopped
- 1 onion, sliced
Directions
1. Boil the Potatoes:
- In a large pot over medium heat, bring the water and salt to a boil.
- Add the chopped potatoes, cover, and boil for about 10 minutes, or until they start to become tender.
- Turn off the heat, drain the potatoes, and transfer them to a baking sheet.
2. Roast the Potatoes:
- Spread the potatoes evenly on the baking sheet.
- Using the back of a mug, gently press down on the potatoes to create irregular flattened pieces (this helps create a crispy texture).
- Drizzle with olive oil and season with salt and pepper.
- Roast in a preheated oven at 200°C (400°F) for 50 to 60 minutes, or until golden and crispy.
3. Prepare the Dressing:
- In a large mixing bowl, combine the mayonnaise, yogurt, salt, pepper, cilantro, green onion, lemon juice, garlic, cucumber, and onion.
- Stir well to ensure all ingredients are evenly mixed.
4. Assemble the Salad:
- Once the potatoes are crispy and slightly cooled, add them to the bowl with the dressing.
- Gently toss to coat the potatoes evenly.
5. Serve & Enjoy:
- Transfer to a serving plate or platter.
- Enjoy immediately while the potatoes are crispy!