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Crispy Oriental Potato Salad

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This crispy oriental potato salad combines tender potatoes with crunchy vegetables and a hint of exotic spices, creating an irresistible dish. Perfect for grilling or as a light lunch, it’s a delightful explosion of flavors.

Ingredients

Scale
  • 800 g potatoes
  • 1 red onion
  • 2 bell peppers (red and green)
  • 1 bunch parsley
  • 2 spring onions
  • 2 tablespoons olive oil
  • For the dressing:
  • 5 tablespoons olive oil
  • 3 tablespoons pomegranate syrup
  • 1 tablespoon maple syrup
  • 1.5 tablespoons tomato paste
  • ½ teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika
  • 1 teaspoon oregano
  • Salt & pepper

Instructions

  1. Peel the potatoes and slice them thinly, ensuring even slices for uniform cooking. This takes about 5 minutes.
  2. In a bowl, mix the potato slices with 2 tablespoons of olive oil, salt, and pepper, ensuring all slices are well coated. This should take about 3 minutes.
  3. Preheat the oven or air fryer to 200 °C. This is important for even crispiness. Preheating usually takes about 10 minutes.
  4. Place the potato slices on a baking sheet or in the air fryer and bake for 15-20 minutes until golden brown and crispy. Shake the tray or basket halfway through for even browning.
  5. While the potatoes are baking, slice the red onion into thin rings, cut the bell peppers into strips, slice the spring onions, and chop the parsley. This should take about 5-7 minutes.
  6. For the dressing, combine all ingredients (olive oil, pomegranate syrup, maple syrup, tomato paste, cumin, sweet paprika, hot paprika, oregano, salt, and pepper) in a bowl and mix well. Stir the dressing for about 2 minutes until well emulsified.
  7. In a large bowl, combine the sliced onions, bell peppers, spring onions, and parsley with the dressing. This should take about 3 minutes to ensure everything is well mixed.
  8. Gently fold the still warm, slightly cooled potato slices into the vegetable mixture, being careful not to crush the potatoes. This takes about 2 minutes.
  9. Let the salad sit for a few minutes and then serve warm or cold. A tip: Do not let it sit too long to maintain the crispiness of the potatoes.

Nutrition

Keywords: To make the potatoes extra crispy, soak them in cold water after slicing to remove excess starch. Ensure the oven or air fryer is well preheated for even browning and crispiness. Adjust the dressing to taste to avoid a soggy salad.

Find it online: https://tastelle.com/knuspriger-orientalischer-kartoffelsalat/