Roasting potatoes at 450°F before adding mayo creates steam pockets that keep dressing from making everything soggy.
Crispy Potato Salad
Dive into this vibrant Crispy Potato Salad that’s sure to be the star of your summer gatherings! Featuring golden, roasted potatoes tossed with zesty herbs and a creamy dressing, this dish delivers a delightful crunch in every bite. Perfect for picnics or BBQs, it's a refreshing twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 (green) bell pepper
- 3 stalks celery
- 1 cucumber
- 1/2 tsp garlic granules (2.5 ml)
- 4-6 potatoes (depending on size)
- Optional: A bit of red onionoptional
🥩Meat & Seafood(1)
- 400 g natural tofu (14.1 oz)
🥛Dairy & Eggs(1)
- 500 g soy yogurt (17.6 oz)
🫙Pantry Staples(3)
- 1 tbsp maple syrup (15 ml)
- 3 tbsp olive oil (45 ml)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(5)
- 2 tbsp chopped dill (30 ml)
- 1/2 tsp paprika powder (2.5 ml)
- 1/2 tsp salt (2.5 ml)
- Salt & pepper
- A bit of salt & pepper
🍯Sauces & Condiments(1)
- 1 tsp mild mustard (5 ml)
📦Other(1)
- 1 tbsp vegan mayo (15 ml)
👨🍳 Instructions
- 1
Grate the potatoes using a coarse grater. Squeeze out as much juice as possible using a fresh kitchen towel. Preheat the oven to 190°C (374°F) fan mode.
- 2
Mix the potatoes with oil and spices and spread them evenly on a baking tray lined with a baking mat. Bake in the oven!
- 3
Grate the tofu and mix it with oil, spices, and maple syrup. Spread it on a baking rack with a baking mat and also place it in the oven. Baking time varies depending on desired color/consistency. For me, the potatoes were in the oven for 30 minutes and the tofu for 20 minutes.
- 4
While baking, chop the vegetables and prepare the dressing. For serving, I recommend not mixing all the potatoes in and using some as a topping for crunch!
💡 Pro Tips
- ✓Squeeze grated potatoes in a kitchen towel until you extract at least 60% of their moisture - wet potatoes steam instead of crisp and create soggy texture.technique60% moisture extraction
- ✓Preheat your baking tray for 5 minutes at 190°C before adding potatoes so they start searing immediately and develop better crust formation.timing5 minutes at 190°C
- ✓Use a 3:1 ratio of oil to grated potato weight to ensure even coating without oversaturating - too much oil creates greasy results, too little prevents browning.ingredient3:1 oil to potato ratio
- ✓Spread potatoes in a single layer no thicker than 1cm to allow proper air circulation and prevent steaming in their own moisture.technique1cm maximum thickness
- ✓Add crispy potatoes to salad just before serving to maintain textural contrast - they lose 80% of their crispness within 10 minutes when mixed with wet ingredients.timing80% crispness loss in 10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Roasting potatoes at 450°F before adding mayo creates steam pockets that keep dressing from making everything soggy.
Crispy Potato Salad
Dive into this vibrant Crispy Potato Salad that’s sure to be the star of your summer gatherings! Featuring golden, roasted potatoes tossed with zesty herbs and a creamy dressing, this dish delivers a delightful crunch in every bite. Perfect for picnics or BBQs, it's a refreshing twist on a classic favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 (green) bell pepper
- 3 stalks celery
- 1 cucumber
- 1/2 tsp garlic granules (2.5 ml)
- 4-6 potatoes (depending on size)
- Optional: A bit of red onionoptional
🥩Meat & Seafood(1)
- 400 g natural tofu (14.1 oz)
🥛Dairy & Eggs(1)
- 500 g soy yogurt (17.6 oz)
🫙Pantry Staples(3)
- 1 tbsp maple syrup (15 ml)
- 3 tbsp olive oil (45 ml)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(5)
- 2 tbsp chopped dill (30 ml)
- 1/2 tsp paprika powder (2.5 ml)
- 1/2 tsp salt (2.5 ml)
- Salt & pepper
- A bit of salt & pepper
🍯Sauces & Condiments(1)
- 1 tsp mild mustard (5 ml)
📦Other(1)
- 1 tbsp vegan mayo (15 ml)
👨🍳 Instructions
- 1
Grate the potatoes using a coarse grater. Squeeze out as much juice as possible using a fresh kitchen towel. Preheat the oven to 190°C (374°F) fan mode.
- 2
Mix the potatoes with oil and spices and spread them evenly on a baking tray lined with a baking mat. Bake in the oven!
- 3
Grate the tofu and mix it with oil, spices, and maple syrup. Spread it on a baking rack with a baking mat and also place it in the oven. Baking time varies depending on desired color/consistency. For me, the potatoes were in the oven for 30 minutes and the tofu for 20 minutes.
- 4
While baking, chop the vegetables and prepare the dressing. For serving, I recommend not mixing all the potatoes in and using some as a topping for crunch!
💡 Pro Tips
- ✓Squeeze grated potatoes in a kitchen towel until you extract at least 60% of their moisture - wet potatoes steam instead of crisp and create soggy texture.technique60% moisture extraction
- ✓Preheat your baking tray for 5 minutes at 190°C before adding potatoes so they start searing immediately and develop better crust formation.timing5 minutes at 190°C
- ✓Use a 3:1 ratio of oil to grated potato weight to ensure even coating without oversaturating - too much oil creates greasy results, too little prevents browning.ingredient3:1 oil to potato ratio
- ✓Spread potatoes in a single layer no thicker than 1cm to allow proper air circulation and prevent steaming in their own moisture.technique1cm maximum thickness
- ✓Add crispy potatoes to salad just before serving to maintain textural contrast - they lose 80% of their crispness within 10 minutes when mixed with wet ingredients.timing80% crispness loss in 10 minutes