Crispy Potato Salad
View original ↗
Cooked & Loved · by Irena Macri★ 4.5 (2)

Crispy Potato Salad

NUTRITION · PER SERVING80M COOK
CAL 13%·PRO 10%
CARBS 22G35% OF CAL
1G FIBER20G OTHER1G TOTAL SUGAR
FAT 16G57% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy potato salad with crispy smashed potatoes, Parmesan dressing, and crunchy vegetables. Textured and flavorful, a satisfying side dish.

sideamericansaladgluten freevegetarian
View the full recipe on Cooked & Loved →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2 lb baby potatoes (900 grams, washed and scrubbed, choose the smallest ones)
  • 1.5 teaspoons salt
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 4 tablespoons Parmesan cheese (grated about 20-25 grams / just under 1 oz)
  • ½ cup light sour cream (90-100 grams / 3 oz)
  • ½ cup mayonnaise (about 90-100 grams / 3 oz)
  • 1 tablespoon white wine vinegar (or red wine)
  • 1.5 teaspoons Dijon mustard
  • ½ teaspoon black pepper
  • 1 cucumber (medium Lebanese diced)
  • 5-6 radishes (medium cut into quarter slices)
  • 1 celery (rib diced into small pieces)
  • 1 green onion (large finely diced)
  • ¼ cup gherkins (/pickles chopped )
  • ¼ cup dill (chopped about 10 grams)
PREP
20M
SODIUM
637MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.