Crunchy Potato Salad with Yogurt-Caper Sauce
Forget the dull and mushy potato salad: this version reimagines a classic with a perfect contrast between golden-brown crunchiness and a creamy sauce with lively acidity.
🛒 Ingredients
4 servings
- 800g of small, uniform-sized diced potatoes (peeled)
- 3 tablespoons of olive oil
- 1 teaspoon of fleur de sel
- 1/2 teaspoon of freshly ground black pepper
- 1/2 teaspoon of smoked paprika (optional)
- 150g of whole Greek yogurt
- 3 tablespoons of mayonnaise
- 2 tablespoons of Dijon mustard
- 2 tablespoons of finely chopped capers, drained
- Juice of 1 lemon (about 3 tablespoons)
- 1/2 teaspoon of lemon zest
- 1 bunch of fresh chives, finely chopped (about 30g)
- Salt and freshly ground black pepper
🎬 Original video
Directions
- 1
Preheat your oven to 210°C (convection). Line a large baking sheet with parchment paper.
- 2
Submerge the diced potatoes in a large pot of cold salted water. Bring to a boil, then cook for 18-20 minutes, or until tender when pierced with a knife.
- 3
Drain the potatoes carefully and let them dry out for 2-3 minutes in a colander — residual moisture is the enemy of crunchiness.
- 4
Arrange the potatoes in a single layer on the prepared baking sheet. Using a glass or ramekin, gently press down on each potato to flatten it slightly (about 1 cm thick), while keeping the skin intact.
- 5
Generously brush each potato with olive oil. Season with fleur de sel, black pepper, and smoked paprika. Bake for 25 minutes, flipping halfway through, until golden brown and crispy.
- 6
While the potatoes are roasting, prepare the sauce: in a bowl, whip together the yogurt, mayonnaise, and Dijon mustard until smooth.
- 7
Add the chopped capers, lemon juice, and zest. Fold in 3/4 of the chopped chives. Season with salt and black pepper to taste. Refrigerate the sauce until ready to use.
- 8
As soon as the potatoes come out of the oven, transfer them immediately to the bowl of sauce. Gently mix with a soft spatula to coat without breaking.
- 9
Serve hot or warm in a serving dish, garnished with the remaining chives.
💡 Chef's Tip
The secret to perfect crunchiness lies in two crucial steps: dry your potatoes thoroughly after cooking (even 5 minutes of air-drying makes a difference), and don't skimp on olive oil — each centimeter of skin should be coated. For an even more indulgent result, use clarified butter instead of some of the olive oil.
