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–+ servings
crispy pepper potato salad

Crispy Pepper Potato Salad

The perfect combo of crunchy, creamy, and fresh – a must-try for potato lovers! A twist on classic potato salad with roasted smashed potatoes, tangy yogurt-mayo dressing, and plenty of herbs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, modern european
Calories: 122
Ingredients Equipment Method Nutrition

Ingredients
 
 

For the Potatoes:
  • 12-13 small potatoes baby gold, red, or new potatoes work best
  • 2-3 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp paprika
  • Salt to taste
For the Dressing:
  • 6 tbsp plain yogurt
  • 3 tbsp mayonnaise
  • 1 tbsp lemon juice
  • Salt & pepper to taste
For the Mix-ins:
  • 1 whole cucumber finely diced
  • 1/4 cup green onions chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped
  • 1 small red onion finely diced
  • 3-4 garlic cloves minced or grated

Equipment

  • Large Pot
  • Baking Tray
  • parchment paper
  • Mixing bowls
  • Glass or mug
  • Knife
  • Cutting board

Method
 

  1. Boil the Potatoes
    Place the whole, unpeeled potatoes in a large pot.
    Cover with cold water and add a generous pinch of salt.
    Bring to a boil, then simmer for 15–20 minutes, or until fork-tender.
    Drain and let cool for a few minutes.
  2. Smash & Season
    Preheat your oven to 200°C (400°F).
    Place the boiled potatoes on a baking tray lined with parchment.
    Use the bottom of a glass or mug to gently smash each potato – flatten them slightly, don’t break them apart completely.
    Drizzle with olive oil, and sprinkle black pepper, paprika, and a pinch of salt over the top.
  3. Bake Until Crispy
    Roast in the oven for 30–40 minutes, flipping halfway through if needed, until golden and crispy on the edges.
    Let cool slightly once done.
  4. Make the Creamy Dressing
    In a large bowl, whisk together:
    - Yogurt
    - Mayonnaise
    - Lemon juice
    - Salt & pepper
    Taste and adjust seasoning as needed.
  5. Add Fresh Mix-ins
    To the bowl, add:
    - Diced cucumber
    - Chopped green onions
    - Chopped parsley & dill
    - Finely diced red onion
    - Minced garlic
    Mix everything well so it’s evenly coated.
  6. Combine with Potatoes
    Once the roasted potatoes have cooled slightly, chop or break them into bite-sized chunks (keeping some crispy bits whole).
    Gently fold them into the salad bowl with the dressing and veggies.
  7. Serve & Enjoy!
    Serve immediately while the potatoes are still a little warm and crispy, or chill in the fridge for a cooler, more classic potato salad texture.

Nutrition

Calories: 122kcalCarbohydrates: 5gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 6mgSodium: 59mgPotassium: 188mgFiber: 1gSugar: 3gVitamin A: 630IUVitamin C: 10mgCalcium: 52mgIron: 1mg

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