Potato Salad with a Twist
OMGheeShare
If you’re a fan of the classic potato salad but craving a bit of a twist, this Crispy Smashed Potato Salad is here to change the game! Perfect for summer gatherings or anytime you’re looking for a side dish that’s a little extra, this salad is crispy, creamy, and full of bright, herby flavors.
The Secret Ingredient for Extra Crispiness? Ghee!
Traditional potato salads might skip the roasting, but that’s where the magic happens in this recipe. By roasting baby potatoes in OMGhee, you get a wonderfully crispy, golden edge on every potato, thanks to ghee’s high smoke point. It makes an excellent roasting medium that gives you all the deliciousness of a fried potato without the mess. Plus, ghee’s rich, buttery flavor perfectly complements the fresh herbs and creamy dressing, adding an extra layer of depth you won’t get from ordinary oil.
Perfect for Sharing
Heading to a BBQ or picnic? This Crispy Smashed Potato Salad is a crowd-pleaser! Bring it along, and be prepared for people to ask for the recipe—it’s that good. The balance of crispy potatoes and creamy, herby dressing makes it an ideal side to pair with grilled meats or veggies. Best of all, it’s easy to make and can be prepped ahead of time, so you can focus on enjoying the meal and the company.
Whether you’re looking for a new way to use ghee or just want a fun update on a classic, this Crispy Smashed Potato Salad will not disappoint. Try it out at your next get-together, and watch it disappear fast!
Crispy Smashed Potato Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
ModernAustralian
Author:
OMGhee
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Fresh, Bright, and Full of Flavor
This potato salad is loaded with fresh dill, parsley, and a hint of garlic, making each bite a refreshing burst of flavor. The dressing brings it all together with a mix of Greek yogurt, Kewpie mayo, and Dijon mustard—balanced with a splash of lemon juice and red wine vinegar for a zesty kick. The finely chopped cucumber and leek add an extra crunch and brightness, transforming this from your standard potato salad into something special.
Ingredients
-
500g Baby Potatoes
-
2 tabsp OMGhee
-
3/4 cup Greek yoghurt
-
1/4 cup kewpie mayo
-
2 tsp Dijon mustard
-
1/2 large lemon, juiced
-
2 tsp red wine vinegar
-
1 large garlic clove, minced
-
1/4 cup fresh dill, chopped
-
1/4 cup fresh parsley, chopped
-
1 medium cucumber, finely chopped
-
1 leek, sliced
Directions
Boil, Smash & Cook
Boil baby potatoes in heavily salted water for 15-20 minutes, until just tender but not falling apart.
Drain and let dry for 5min.Preheat the oven to 200°C.
On a baking tray, gently smash the potatoes using the bottom of a glass or ramekin covered in baking paper.
In a small bowl, mix 2 tbsp OMGhee, salt, pepper, and your choice of herbs (e.g. thyme, rosemary), then coat the smashed potatoes in the herby ghee mix.
Roast the potatoes for 40 minutes, flipping them halfway.
Slice, Mix, Drizzle
While the potatoes are roasting, mix 3/4 cup Greek yoghurt, 1/4 cup Kewpie mayo, 2 tsp Dijon mustard, 2 tsp red wine vinegar, juice of 1/2 lemon, 1 minced garlic clove, 1/4 cup chopped fresh dill, 1/4 cup chopped parsley and salt & pepper to taste.
Deseed and chop 1 cucumber and set aside.
Slice the leek and saute in a medium pan for 5-10min with 1 tsp of OMGhee, season with salt and set aside.
Once the potatoes are crispy and golden, mix them into the dressing while still warm.
Add in the cucumber and leek and garnish with extra fresh herbs and lemon zest.
Eat!
Serve straight away and enjoy!
