Crispy potato salad
Craving something light but filling ? This potato salad is perfect. The crispy potatoes replace the more common croutons that you can put in a salad. But it makes it more filling and gluten-free! The salad is topped with a humus based vinaigrette, which makes it extra creamy. This dish feels like a treat! Super easy to make too!
Potatoes: Any potatoes are good. If you want to save some time you can pre-boil them and then put them in the oven. But if you are not in a hurry, just pop them in the oven.
Cherry tomatoes: Cherry tomatoes are usually sweeter than normal tomatoes, hence why they are preferred here. However, they can be replaced with large tomatoes too.
Cucumber: Some extra crunch. Fresh and watery; it is perfect!
Avocado: The riper the avocado the better, it will melt in your salad.
Salad: A few lettuce leaves are needed for this recipe. Iceberg or roman lettuce preferred.
Hummus: Plain hummus works best. But if you want to bring some extra flavours, caramelised onion and red pepper hummus work fine too!
Crispy potato salad recipe
Servings
2
Preparation time
5 min
Cooking
time
35 min
total time
35 min
Ingredients
- 2 medium size potatoes
- 1/2 avocado
- 15 cherry tomatoes
- 1/2 a cucumber
- 7-8 lettuce leaves
- 1/2 a lemon or white vinegar
- A pinch of salt and pepper
- 2 tablespoons of olive oil
- 2 tablespoon of hummus
Instructions
Pre-heat your oven at 200°C. Dice your two potatoes into cubes. Put them in a oven dish with some olive oil. Put the dish in the oven at 200°C until potatoes are roasted. This should take about 30 min.
Dice your tomatoes, avocado, cucumber and lettuce. Mix together in a bowl.
In a bowl, mix the hummus, olive oil, vinegar or lemon juice, salt and pepper.
Once your potatoes are ready. add them to your salad, followed by the sauce. Mix well and it is ready to enjoy !
Gallery
