风味土豆沙拉
OMGhee分享
如果您是经典土豆沙拉的粉丝，但又想尝试一些新口味，那么这款酥脆土豆泥沙拉可以改变您的口味！这款沙拉非常适合夏季聚会或任何您想要一些特别的配菜的时候，它香脆可口，奶油味十足，充满明亮的香草味。
让酥脆更加美味的秘密配料是什么？酥油！
传统的土豆沙拉可能省去了烘烤环节，但这个食谱的神奇之处在于此步骤。通过在 OMGhee 中烘烤小土豆，由于酥油的高烟点，每个土豆的边缘都非常酥脆、金黄。酥油是一种极好的烘烤介质，可以让您享受炸土豆的所有美味，而不会弄脏。此外，酥油浓郁的黄油味与新鲜香草和奶油酱完美搭配，增加了一层普通油无法提供的额外深度。
非常适合分享
去烧烤或野餐？这道脆皮土豆泥沙拉一定能取悦大众！带上它，准备好人们会问起它的食谱——它就是那么好吃。脆皮土豆和奶油香草酱的平衡使其成为搭配烤肉或蔬菜的理想配菜。最重要的是，它很容易制作，可以提前准备，这样您就可以专注于享受美食和陪伴。
无论您是想寻找一种新的酥油使用方法，还是只想在经典菜肴的基础上增添趣味，这款酥脆的土豆泥沙拉都不会让您失望。下次聚会时不妨试试，看着它快速消失！
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
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500g Baby Potatoes
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2 tabsp OMGhee
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3/4 cup Greek yoghurt
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1/4 cup kewpie mayo
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2 tsp Dijon mustard
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1/2 large lemon, juiced
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2 tsp red wine vinegar
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1 large garlic clove, minced
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1/4 cup fresh dill, chopped
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1/4 cup fresh parsley, chopped
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1 medium cucumber, finely chopped
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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!
