Smashed Potato Salad mit Gurken Kimchi
gurken kimchi

Smashed Potato Salad with Cucumber Kimchi

We've given the viral smashed potato salad a twist with our cucumber kimchi and we just can't get enough of it. This recipe is perfect for last-minute ideas - and if you've got any potatoes left over from the day before, this is the perfect way to use them up. After all, our cucumber kimchi adds a tangy, spicy freshness with active cultures, guaranteeing a potato salad that's full of surprises!
Tags
Ingredients for 4 people
–

500 g waxy potatoes
1 tbsp olive oil
1/2 cucumber
Cucumber Kimchi
Herbs (rosemary, parsley, chives, dill)
1 spring onion

Dressing

100ml Greek yoghurt
1 tsp mustard
1/2 lemon (juice
2–3 tbsp white wine vinegar
1 tbsp olive oil
salt, pepper

This is how we proceed
–

  1. Cook the potatoes in boiling salted water.

  2. Brush a baking tray with a tablespoon of oil. Cut the potatoes into small pieces and arrange them on the tray. Mash them with a glass. Brush with oil and sprinkle with herbs of your choice (we used rosemary).

  3. Bake the potatoes at 180 degrees on the fan setting for approx. 30–40 minutes, until they are a lovely golden brown and crispy.

  4. Meanwhile, prepare the dressing.

  5. Cut the cucumber into small cubes and place in a large bowl.

  6. Finely chop the herbs and spring onion and add to the bowl.

  7. Remove the crispy potatoes from the oven, crush them a little more and add to the rest. Mix well and serve fresh.

Please note: To ensure the potatoes don’t lose their crunch, assemble the salad just before serving and add the potatoes at the very last minute.

Continue reading

2 Hände halten einen Cheeseburger mit Gurken Kimchi

Cheeseburger with Cucumber Kimchi

Sommersalat mit gegrillten Pfirsichen, Zucchini und Kurkuma Blumenkohl

Summer salad with grilled peaches, zucchini and turmeric cauliflower