Crispy Potato and Cucumber Salad
Smashed, golden potatoes with a fresh salad of cucumber, yogurt, herbs, and lemon.
The potatoes are cooked first, then smashed and baked until crisp. They are served with a creamy yogurt and mayonnaise mixture, fresh cucumber, and herbs.
Ingredient allergens
Allergen listDepends on the product
-
Eggs
Mayonnaise
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Potatoes, Olive oil, Salt, Black pepper, Plain Greek yogurt, Lemon, Garlic, Fresh dill, Fresh parsley, Fresh chives, Cucumber, Red onion.
Method
- 01
Cook the potatoes
Cook the potatoes whole and unpeeled for 10–12 minutes, until tender but still holding their shape. Drain them and let them cool enough to handle.
Ready to continue when: They can be pierced easily but do not fall apart when handled.
12 min - 02
Smash and crisp the potatoes
Heat the oven to 220 °C. Arrange the potatoes on a baking tray, gently smash them with the back of a glass, and drizzle over the olive oil. Season with the salt and black pepper. Bake for 40 minutes, until golden and crisp.
Temperature: 220 °C / 428 °FReady to continue when: The potatoes are golden and crisp around the edges.
40 min - 03
Prepare the cucumber mixture
While the potatoes bake, mix the plain Greek yogurt, mayonnaise, and lemon juice in a bowl. Stir in the garlic, dill, parsley, chives, cucumber, and red onion.
Ready to continue when: The mixture is even, with the cucumber and herbs distributed throughout the bowl.
- 04
Assemble and serve
Add the crisp potatoes to the cucumber mixture just before serving and gently combine.
Ready to continue when: The potatoes are distributed through the mixture without falling apart.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- TIEMPO-TEMPERATURA.pdf www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_c…
- TABLA DE ALMACENAMIENTO EN REFRIGERADOR Y CONGELADOR www.fda.gov/media/76116/download
- Is your lunch salad safe to eat? Occurrence of bacterial pathogens and potential for pathogen growth in pre-packed ready-to-eat mixed-ingredient salads - PubMed pubmed.ncbi.nlm.nih.gov/29230273/
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- Safe2Eat | EFSA www.efsa.europa.eu/es/safe2eat
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- ¡Asegurándonos de que no eres un robot! doi.org/10.4995/thesis/10251/57490
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- Ensalada Facilísima de Patata y Pepino | Receta ekilu ekilu.com/es/receta/ensalada-facilisima-de-patata-y-pepino
- Ensalada mediterránea de pepino | Recetas | Consum www.consum.es/recetas/ensalada-mediterranea-de-pepino/
- Ensalada de patata. Ensalada de patata y pepinillos receta www.pronto.es/recetas/ensalada-de-patata-pepinillos-cebolletas-y-aceitunas-19117.html
- Receta de Ensalada de Patata Crujiente - Hijolusa hijolusa.es/recetas/ensalada-de-patata-crujiente/
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- La ensalada de patata cambia de aliño, pero la verdadera tendencia está en redescubrir uno de los platos más versátiles de la cocina www.elconfidencialdigital.com/articulo/gourmet/ensaladas-patata-secreto-alinos-que-transform…
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- Tiempo de conservación de la ensalada de patata en nevera spice.alibaba.com/es/spice-basics/how-long-does-potato-salad-last-in-the-fridge
State: Published after documentary validation; no “Tested” label is shown.