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Crispy Smashed Potato Salad with Avocado Mousse

1 hrs 10 min·42 Views
Crispy Smashed Potato Salad with Avocado Mousse

Flora Petrova

352 Recipes

This crispy smashed potato salad with a vibrant avocado mousse is the perfect side dish for hot summer days. It's incredibly fresh and pairs wonderfully with fish, making for a divine meal.

Allergens
Halal
Gluten-Free
2,416kcal

4 Portions · 2,065 g

Protein
69 g
Carbohydrates
233 g
Fat
122 g
Fiber
44 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g
  • Potatoes10
  • Cherry Tomatoes20
  • Peppers3
  • Greek Yogurt200 grams
  • Feta100 grams
  • Juice of Half a Lemon1
  • Avocado1
  • Fresh Basil20 leaves
  • Garlic1 clove
  • Pine Nut30 grams
  • Olive Oil50 milliliters
  • Salt10 grams
  • Black Pepper5 grams

Crispy Smashed Potatoes

  1. 1

    Start by cooking your potatoes. Place them in a large pot with plenty of water and a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for about 10 minutes, or until fork-tender.

    Timer10 min
  2. 2

    Once cooked, drain the potatoes and arrange them on a baking tray lined with parchment paper. Using a glass gently smash each potato until flattened but still holding together.

  3. 3

    Preheat your oven to 200°C (392°F). Lightly spray the smashed potatoes with olive oil and sprinkle with a little more salt. Bake for 20-25 minutes, or until they are beautifully golden and crispy.

    Timer25 min

Creamy Avocado Mousse

  1. 4

    For the avocado mousse, combine the fresh basil leaves, avocado, olive oil, salt, black pepper, garlic clove, lemon juice, and pine nuts in a blender.

  2. 5

    Blend all the ingredients until you achieve a smooth, creamy mousse. Set aside.

Zesty Yogurt-Feta Mixture

  1. 6

    In a separate bowl, combine the Greek yogurt with the crumbled feta cheese and the finely grated lemon zest. Mix well until everything is nicely incorporated. Set aside.

Sautéed Peppers

  1. 7

    Cut the peppers into thin lengths. Heat a little olive oil in a pan over medium heat. Add the sliced peppers and fry them until they are tender and slightly charred, about 5-7 minutes. Remove from heat.

    Timer7 min

Assembly

  1. 8

    To assemble your salad, start by arranging the crispy smashed potatoes as the base layer on a serving platter or individual plates.

  2. 9

    Next, scatter the halved cherry tomatoes and the sautéed peppers over the potatoes.

  3. 10

    Dollop spoonfuls of the yogurt-feta mixture and the creamy avocado mousse artfully over the salad. You can swirl them together for a beautiful presentation.

Serving Suggestion

  1. 11

    Serve your amazing potato salad immediately as a perfect side dish, especially delightful with grilled fish or any other summer main course.

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