Potato Salad (with Potato Gems)
Potato Salad (with Potato Gems)
Ingredients
For the Potato Salad
- 1 packet Potato Gems
- 1 handful chives, finely chopped
- 1 handful dill, finely chopped
- 1 handful parsley, finely chopped
- 1 cucumber, finely diced
- 1 red onion, finely diced
- 1 clove garlic, pressed
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1/4 cup Greek yogurt
- 1/4 cup Kewpie mayo
- 1 salt, to taste
- 1 pepper, to taste
- 1 lemon, juiced
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper and spread the packet of Potato Gems evenly on it.
⏱️ 2 min•🌡️ 200
- 2
Place the Potato Gems into the preheated oven and bake for 10 minutes.
⏱️ 10 min•🌡️ 200
- 3
While the Potato Gems are baking, finely chop the chives, dill, and parsley. Set aside in a large mixing bowl.
⏱️ 5 min
- 4
Finely dice the cucumber and red onion. Add them to the large mixing bowl with the chopped herbs.
⏱️ 5 min
- 5
Press the garlic clove into the bowl using a garlic press. Add the Dijon mustard, whole grain mustard, Greek yogurt, and Kewpie mayo to the bowl.
⏱️ 3 min
- 6
Season the mixture with salt and pepper to taste. Squeeze the juice of one lemon into the bowl.
⏱️ 2 min
- 7
Mix all the ingredients in the bowl thoroughly until well combined, forming the dressing.
⏱️ 3 min
- 8
Once the Potato Gems have baked for 10 minutes, remove them from the oven. Use a potato masher or similar tool to gently squish them down flat on the baking tray.
⏱️ 2 min
- 9
Sprinkle some salt over the squished Potato Gems. Return them to the oven for another 10 minutes, or until golden and crispy.
⏱️ 10 min•🌡️ 200
- 10
Once the Potato Gems are cooked, add about half of them into the large mixing bowl with the prepared dressing. Gently mix until the Potato Gems are coated with the dressing.
⏱️ 3 min
- 11
Serve the potato salad immediately and enjoy this non-traditional twist!
Kitchen Tools
Nutrition Facts (per serving)
Potato Salad (with Potato Gems)
For the Potato Salad
- 1 packet Potato Gems
- 1 handful chives, finely chopped
- 1 handful dill, finely chopped
- 1 handful parsley, finely chopped
- 1 cucumber, finely diced
- 1 red onion, finely diced
- 1 clove garlic, pressed
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1/4 cup Greek yogurt
- 1/4 cup Kewpie mayo
- 1 salt, to taste
- 1 pepper, to taste
- 1 lemon, juiced
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper and spread the packet of Potato Gems evenly on it.
⏱️ 2 min•🌡️ 200 - 2
Place the Potato Gems into the preheated oven and bake for 10 minutes.
⏱️ 10 min•🌡️ 200 - 3
While the Potato Gems are baking, finely chop the chives, dill, and parsley. Set aside in a large mixing bowl.
⏱️ 5 min - 4
Finely dice the cucumber and red onion. Add them to the large mixing bowl with the chopped herbs.
⏱️ 5 min - 5
Press the garlic clove into the bowl using a garlic press. Add the Dijon mustard, whole grain mustard, Greek yogurt, and Kewpie mayo to the bowl.
⏱️ 3 min - 6
Season the mixture with salt and pepper to taste. Squeeze the juice of one lemon into the bowl.
⏱️ 2 min - 7
Mix all the ingredients in the bowl thoroughly until well combined, forming the dressing.
⏱️ 3 min - 8
Once the Potato Gems have baked for 10 minutes, remove them from the oven. Use a potato masher or similar tool to gently squish them down flat on the baking tray.
⏱️ 2 min - 9
Sprinkle some salt over the squished Potato Gems. Return them to the oven for another 10 minutes, or until golden and crispy.
⏱️ 10 min•🌡️ 200 - 10
Once the Potato Gems are cooked, add about half of them into the large mixing bowl with the prepared dressing. Gently mix until the Potato Gems are coated with the dressing.
⏱️ 3 min - 11
Serve the potato salad immediately and enjoy this non-traditional twist!