Crispy Potato Salad (Edit recipe)

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Make it once and I bet you are going to fall in love with this crispy potato salad! The potatoes are crunchy and crispy on the outside but soft and almost buttery inside. Tossed with some onions and cilantro in a simple olive oil, mustard and lemon juice dressing this salad simply hits the spot. It’s a perfect weeknight dish that is packed with flavor and texture and comes together in literally no time. Don’t forget to save this recipe, coz trust me you’ll come back to it!

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 3

Ingredients

1 lb Yellow Potatoes
0.5 cup Red Onion, Thinly sliced
1 whole Jalapeño, Diced
0.5 cup Cilantro, Chopped finely
1 Tbsp Lemon, Juice of 1.2 a lemon
1.5 Tbsp Coarse-Dijon Mustard (Noble Made)
0.25 cup Extra Virgin Olive Oil
0.5 tsp Black Pepper
1 tsp Salt, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash, clean, and boil potatoes with some salt.
Once the potatoes are almost fully cooked, strain them and cut them into bite-sized pieces.
Add salt, black pepper, spray some oil, and air fry until the potatoes are golden brown and crispy.
In a bowl, add the olive oil, Dijon mustard, and lemon juice, Mix well.
Toss in the sliced onions, jalapenos, cilantro, and crispy potatoes into the dressing and mix well till everything is coated with the dressing.
Enjoy

Notes

- I used 1 bag of baby potatoes - You can pan-fry the cooked potatoes on a pan instead of air-frying them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	302
Fat:	19 g
Carbohydrates:	32 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	858 mg
Fiber:	4 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.