Crispy Warm Potato Salad

Name: Crispy Warm Potato Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: World Cuisine, American
Ingredients: 1 kg yellow potatoes, peeled and cut into 1-inch chunks; baking soda; oil; 1/3 cup mayonnaise; 1/2 cup sour cream; 1 tbsp dijon mustard; 1 tbsp lemon juice; 1/2 red onion, diced; 2 tbsp dill, finely chopped; 1 tbsp parsley, finely chopped; 2 tbsp chives, finely chopped; Salt; Pepper; Potato peels; 3 slices bacon, finely chopped; 1/2 cup sweet corn

7 steps

Prep:20minCook:45min

The term salad is used kind of loosely here. This is more of an excuse to eat copious amounts of carbs and fat.. but hey, live a little. The method I used to cook these potatoes is derived from the GREAT J. Kenji Lopez-Alt, but you can use any method you wish. The secret is all in the SAUCE.

Updated at: Fri, 31 May 2024 04:05:48 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories464 kcal (23%)

Total Fat29.9 g (43%)

Carbs42.7 g (16%)

Sugars4.3 g (5%)

Protein8.7 g (17%)

Sodium957.3 mg (48%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Bring a pot of water to a boil and add 1/4 tsp of baking soda for every litre of water. Add the potatoes and cook until fork tender, about 10-12 minutes. Drain and let steam for 1-2 minutes to evaporate moisture.

baking soda

yellow potatoes1kg

Step 2

Toss the potatoes in a bowl to rough them up until a mash-like texture forms on the outside. Add some oil, salt, and pepper, and place onto a lined baking tray.

Step 3

Roast the potatoes at 450 F for about 25-35 min until golden brown and crispy.