Green Meal

Crispy Potato & Cucumber Salad with Creamy Herb Dressing

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Crispy Potato & Cucumber Salad with Creamy Herb Dressing

Dinner

Lunch

Sides

A refreshing twist on the classic potato salad. Crispy smashed potatoes meet crunchy cucumber and a vibrant, creamy avocado-herb dressing—perfect for summer lunches or light dinners.

👥

Serves

2-3

⏱️

Time

45 min

☁️

CO2e

Let's cook it

Ingredients

For the Salad:

1.1 ^lbswaxy potatoes
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Salt & pepper, to taste
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Olive oil, for roasting
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1 cucumber
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1 spring onion
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For the Dressing:

10.5 oz quark (or Greek yogurt)
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1 tbsp mustard
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1 bunch dill (or 1–1.5 tbsp chopped)
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0.5 oz fresh basil
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0.5 oz spinach
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1 ripe avocado
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Juice of 1 lemon

For the Salad:

500 g waxy potatoes
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Salt & pepper, to taste
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Olive oil, for roasting
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1 cucumber
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1 spring onion
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For the Dressing:

300 g quark (or Greek yogurt)
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1 tbsp mustard
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1 bunch dill (or 10–15 g)
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15 g basil
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15 g spinach
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1 avocado
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Juice of 1 lemon

🗒️ Ingredients

Steps

Step-by-Step Guide:

Boil the potatoes in salty water until fork-tender (approx. 10–15 minutes).
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Drain, cool down slightly, and place on a baking tray. Gently smash each potato with a flat surface. (They can be a bit sticky, don't worry about that)
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Drizzle with olive oil, season with salt and pepper, and roast at 425°F (220°C) for 30 minutes until golden and crispy.
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Chop cucumber and spring onion into small bite-sized pieces and place in a bowl.
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Blend all dressing ingredients until smooth.
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Arrange crispy potatoes with cucumber and spring onion on a plate. Drizzle with the dressing and serve.

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