Crispy Potato Salad
This Crispy Potato Salad recipe is my dream potato salad. You have the Crispy Potatoes with a delicious and yet simple dressing. The potatoes are not completely coated so you keep that bite but you have enough of it that you have still have the flavor. The jammy eggs 🥚 are to die for and the caviar is the cherry 🍒 on top, but this recipe is great without it too!
Equipment
- 1 Large Pot
- 1 strainer
- 1 baking sheet
Ingredients
- 1 lb baby Yukon gold potatoes, halved or quartered
- 1 tsp baking soda
- Kosher salt
- Olive oil, to taste
- Black pepper, to taste
- 3 eggs
- ⅓ cup creme fraiche
- ½ - 1 tsp white vinegar powder
- 2 tbsp japanese mayo
- 1 tsp grain dijon mustard
- Caviar to taste, I'm using Kaluga, optional
- Chives, to taste, I add a lot
Instructions
- Boil the potatoes until fork tender with the baking soda and plenty of salt. About 10-15 minutes.
- Let the potatoes sit atop the strainer to steam for 15 minutes. Shake vigorously, the rough edges is what makes them crispy.
- Add the potatoes to a baking sheet and add plenty of olive oil, salt and pepper. Bake at 425°F for 35-45 minutes until crispy. Let them cool slightly.
- Boil the eggs for 6½ - 7 minutes, shock them in ice water. To peel, gently crack the eggs then roll them up to separate the shell. Let them soak in water again and the shell will peel off. Quarter the eggs.
- Mix the creme fraiche, vinegar powder, mayo, dijon and pepper.
- Drizzle sauce over the potatoes, add LOTS of chives, the eggs and caviar.
Nutrition
Calories: 363kcal, Carbohydrates: 21g, Protein: 9g, Fat: 28g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.03g, Cholesterol: 179mg, Sodium: 1370mg, Potassium: 563mg, Fiber: 3g, Sugar: 2g, Vitamin A: 369IU, Vitamin C: 23mg, Calcium: 73mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.