Crunchy potato salad
This Crunchy Potato Salad blends roasted potatoes with nutty pine nuts, fresh watercress, and creamy avocado, all enhanced by a tangy mustard-vinegar dressing. It's a simple yet flavorful dish perfect for lunch or as a vibrant side at dinner.
Cook time 45 min
Prep time 20 min
Ingredients:
4 potatoes1 tbsp fresh thyme
1 tbsp olive oil
1/3 cup pine nuts
2 garlic cloves
1 tbsp watercress
1 avocado
2 tbsp vinegar
1 tsp mustard
This Crunchy Potato Salad is a delicious and nutritious dish that combines the hearty texture of potatoes with the nutty flavor of mixed seeds. It's perfect for a light lunch or a vibrant side dish at dinner. The addition of fresh thyme, watercress, and avocado adds layers of freshness, while pine nuts and a tangy mustard-vinegar dressing elevate the taste. Whether you're a seasoned home cook or a beginner, this recipe is simple to follow and yields a satisfying meal.
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash and peel the potatoes. Cut them into bite-sized cubes.
- Place the potato cubes in a large bowl.
- Drizzle with the olive oil and sprinkle with the fresh thyme. Toss to coat the potatoes evenly.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for approximately 25-30 minutes, or until the potatoes are golden and crispy. Stir them halfway through to ensure even cooking.
- While the potatoes are roasting, heat a non-stick frying pan over medium heat.
- Add the pine nuts to the dry pan and toast them for around 3-4 minutes or until they're golden brown, stirring frequently. Remove from the pan to prevent burning and set aside.
- Mince the garlic cloves finely. You can use a garlic press for convenience.
- In a small bowl, whisk together the minced garlic, vinegar, and mustard until well combined. Adjust to taste if needed.
- Wash and pat dry the watercress.
- Cut the avocado in half, remove the pit, and dice the flesh into small cubes.
- In a large salad bowl, combine the roasted potatoes, toasted pine nuts, watercress, and diced avocado.
- Pour the dressing over the salad and gently toss everything together to ensure even coating.
- Serve the salad immediately while the potatoes are still slightly warm, or at room temperature.
This Crunchy Potato Salad is a delightful blend of textures and flavors that will leave your taste buds dancing. The crispiness of the potatoes, the creaminess of the avocado, and the nuttiness of the pine nuts, all tied together with a tangy mustard-vinegar dressing, make for an unforgettable dish. It's a versatile recipe that's perfect for any occasion, whether you're hosting a dinner party or simply enjoying a meal at home. Bon appétit!
Crunchy potato salad FAQ:
To check if the potatoes are done, pierce one with a fork. It should be tender and golden brown, with a crispy exterior. If it's still firm or not browned, continue roasting for another 5 minutes, checking periodically.
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. For the best texture, it's recommended to keep the dressing separate and add it just before serving.
Yes, you can substitute pine nuts with other nuts like walnuts, almonds, or pecans. Just ensure they are toasted for added flavor and crunch.
A standard large baking sheet (about 18x13 inches) is recommended for roasting the potatoes. Ensure they are in a single layer for even cooking and maximum crispiness.
The current dressing is already vegan-friendly, using mustard and vinegar. However, if looking for variations, you might consider adding a bit of olive oil or replacing vinegar with lemon juice for a different flavor.
Tips:
- Make sure to chop the potatoes into even-sized pieces to ensure they cook evenly.
- Toast the pine nuts lightly in a dry skillet until golden brown to enhance their nutty flavor.
- Use ripe but firm avocado for the best texture in your salad.
- Feel free to add more fresh herbs, such as parsley or basil, for added flavor.
- If you prefer a more pronounced garlic flavor, you can finely mince the garlic cloves instead of leaving them whole.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 7g
Carbohydrates 40g
Fiber 9g
Sugar 2.51g
Fat 20g
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