Crispy Potato Salad

Crispy Potato Salad

Treat loved ones to a flavourful and crunchy potato salad that's easy on your wallet and big on taste.


  • 1kg baby white potatoes
  • 1/4 cup extra virgin olive oil
  • 1 cup Greek-style natural yoghurt
  • 2 tbs mayonnaise
  • 2 lemons, juiced
  • 2 tsp Dijon mustard
  • 2 spring onions, thinly sliced
  • 2 Lebanese cucumbers, quartered lengthways, chopped
  • 1 stick celery, cut into 1cm pieces
  • 1/2 punnet dill, sprigs picked, chopped
View Method Crispy Potato Salad


  1. Preheat oven to 200°C/180°C fan-forced. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 20 minutes or until tender. Drain well.
  2. Grease a large baking tray with 1 tbs oil. Place potatoes evenly spaced out on tray. Press down on potatoes, one at a time, using the base of a glass. Drizzle with remaining oil. Season. Bake for 1 hour or until crispy and golden.
  3. Meanwhile, whisk yoghurt, mayonnaise, lemon juice and mustard in a large bowl.
  4. Add potatoes, onion, cucumber, celery and dill to the yoghurt mixture. Season well. Toss to combine. Serve immediately.
View Ingredients Crispy Potato Salad
View Method Crispy Potato Salad
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