Crispy potato salad with tahini yogurt dip
- Vegan option* - Lactose-free option* - Gluten-free
Preparation time: 60 minutes - Difficulty level: medium
Ingredients for 2-3 people:
- 1 kg potatoes, waxy
- 1 tsp sweet paprika
- 1/2 tsp chili flakes, salt, pepper
- 2-3 tbsp olive oil
- 1 snake cucumber
- 3 tbsp tahini
- 250 g plain yogurt or *vegan alternative
- 2 tbsp lemon juice and a little grated zest
- 1 bunch dill
- 1 red onion
- 1-2 cloves garlic, to taste
- a little olive oil to taste
- fleur de sel, freshly ground pepper
- 1 kg potatoes, waxy
- 1 tsp sweet paprika
- 1/2 tsp chili flakes, salt, pepper
- 2-3 tbsp olive oil
- 1 snake cucumber
- 3 tbsp tahini
- 250 g plain yogurt or *vegan alternative
- 2 tbsp lemon juice and a little grated zest
- 1 bunch dill
- 1 red onion
- 1-2 cloves garlic, to taste
- a little olive oil to taste
- fleur de sel, freshly ground pepper
Preparation:
First wash and brush the potatoes with their skin and boil in salted water until cooked. Then place on a baking tray lined with baking paper and flatten with the help of a mug.
Mix the olive oil with paprika, chili, salt and pepper and brush the potatoes with it. Place in the oven at 220 degrees top/bottom heat for approx. 40 minutes.
In the meantime, prepare the dip:
To do this, wash the cucumber, cut in half lengthwise and remove the seeds using a teaspoon, then cut into narrow half moons.
Peel the onion and cut into fine cubes. Peel the garlic and press into a bowl.
Add the yoghurt, tahini, lemon juice and olive oil, mix to a creamy mixture and season well with salt and pepper.
Finally, wash the dill, pat dry and finely chop some of it and add to the dip, using the remaining sprigs to decorate.
Remove the potatoes from the oven and either enjoy hot with the dip or leave to cool and mix everything together.
Super crispy!
