TJean Recipe
Crispy Smashed Potato Salad
Medium 1.5 hours Main Dishes Air fry Potato Salad Crispy Potatoes Bacon Egg Yogurt Dressing Spicy Salad Side Dish Appetizer Brunch Savoury Comfort Food Homemade
About this recipe
A hearty potato salad made with a sheet of crispy smashed potatoes, boiled eggs, bacon, sugar-free yogurt, onions and a creamy chilli dressing, finished with extra bacon and green onions.
Ingredients
Crispy potatoes
Potatoes
Cooking oil spray, as needed
Salt, as needed
Ground black pepper, as needed
Crushed chilli flakes, as needed
Cooking oil, as needed
Salad mixture
Eggs
Bacon
Sugar-free yogurt, as needed
Red onion, finely chopped
Green onions, chopped
Salad dressing, as needed
Mustard sauce, as needed
Salt, as needed
Ground black pepper, as needed
Chilli oil, as needed
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Crisp the smashed potatoes | TJean UBaker S1 22L | Air Fry | 180°C | 30 min |
01 Place the potatoes and eggs in a pot of water.
02 Boil until the potatoes are tender and the eggs are fully cooked.
03 Remove the eggs and potatoes from the water and allow them to cool until safe to handle.
04 Line a baking tray with parchment paper.
05 Lightly coat the parchment paper with cooking oil spray.
06 Arrange the cooked potatoes on the prepared tray.
07 Use the bottom of a sturdy glass or cup to press each potato flat.
08 Continue pressing and spreading the potatoes until they form an even layer across the tray.
09 Season the potatoes with salt.
10 Add ground black pepper.
11 Sprinkle crushed chilli flakes evenly over the surface.
12 Drizzle or brush cooking oil over the potatoes.
13 Place the tray in the TJean UBaker S1 22L.
14 Select Air Fry mode and set the temperature to 180°C.
15 Cook for 30 minutes.
16 Remove the potato sheet when the surface is deeply golden, dry and crisp.
17 While the potatoes are cooking, cut the bacon into small pieces.
18 Place the bacon in a frying pan.
19 Cook until the surfaces are browned and caramelised.
20 Transfer the cooked bacon to a plate and set aside.
21 Peel the boiled eggs and place them in a large mixing bowl.
22 Crush the eggs into small pieces.
23 Add the sugar-free yogurt.
24 Add the finely chopped red onion and green onions.
25 Drizzle in the salad dressing.
26 Add the mustard sauce.
27 Season with salt and ground black pepper.
28 Add chilli oil according to taste.
29 Mix until the egg and dressing ingredients are evenly combined.
30 Break the crispy potato sheet into bite-sized pieces.
31 Add the crispy potato pieces to the salad mixture.
32 Fold gently until the potatoes are coated with the dressing while retaining some crisp texture.
33 Transfer the potato salad to a serving plate.
34 Top with the fried bacon and additional chopped green onions.
35 Serve immediately for the best contrast between the crispy potatoes and creamy dressing.