Seungwoo Dad's Potato Salad with Hard-Boiled Potatoes

A sophisticated potato salad made by boiling and then roasting small potatoes, then tossing them with crisp onions and a smooth yogurt dressing.

🙋 Recommended for

  • Those who love fluffy and savory potato dishes
  • People looking for a side dish to serve with steak or barbecue

Ingredients needed 🛒2 servings

  • small potatoes as needed
  • onion 1/2 medium
  • green onion a little
  • bacon 2–3 strips
  • butter 1 tablespoon
  • olive oil 1 tablespoon
  • salt a pinch
  • plain yogurt 3–4 tablespoons

Recipe 🍳

  1. Bring water to a boil in a pot and add plenty of salt to make it slightly salty, then boil the small potatoes for about 8 minutes.
  2. Remove the boiled potatoes and cut them in half into bite-sized pieces.
  3. Heat a pan and add olive oil, then sauté the potatoes until golden brown to evaporate moisture.
  4. Once the potato surface turns golden, add bacon and butter and continue sautéing together to enhance richness.
  5. Transfer the sautéed potatoes to a wide bowl and let cool slightly.
  6. When the potatoes still have residual warmth, mix in finely chopped onion to mellow out the sharpness while preserving crunch.
  7. Once the potatoes are cooled enough, add chopped green onion and plain yogurt, then toss thoroughly to combine.
  1. Boil small potatoes in salted water for 8 minutes, then cut in half.
  2. Sauté potatoes and bacon with olive oil and butter in a pan until golden, then let cool.
  3. Mix in chopped onion while the potatoes still have residual heat, then add green onion and yogurt and toss well.

Cooking tips 💡

  • Boiling the potatoes before roasting removes moisture and concentrates their naturally fluffy texture, making them even more delicious.
  • Add the onion while the potatoes are still hot to soften the sharpness without losing crunch.
  • For extra depth of flavor, add one tablespoon of whole-grain mustard or sesame seeds according to preference.
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