Main ingredients 🥩
small potatoesoniongreen onionbaconbutterolive oilplain yogurt
Striker Chef's Potato Salad
A sophisticated potato salad made by boiling and roasting small potatoes, then tossing them with crisp onions and a smooth yogurt dressing.
🙋 Recommended for
- ⭐ Those who enjoy 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
- green onion a little
- bacon 2~3 strips
- butter 1 tablespoon
- olive oil 1 tablespoon
- salt a little
- plain yogurt 3~4 tablespoons
Recipe 🍳
- Add water to a pot and add enough salt to make it slightly salty, then boil small potatoes for about 8 minutes.
- Remove the boiled small potatoes and cut them in half into bite-sized pieces.
- Heat a pan and add olive oil, then sauté the potatoes until golden brown to evaporate moisture.
- Once the potato surface turns golden, add bacon and butter, and continue sautéing together to enhance richness.
- Transfer the sautéed potatoes to a wide bowl and let cool slightly.
- When the potatoes still have residual warmth, mix in finely chopped onion to mellow the sharpness while preserving crunch.
- Once the potatoes have cooled down a bit, add chopped green onion and plain yogurt, then toss well to combine.
- Boil small potatoes in salted water for 8 minutes, then cut in half.
- Sauté small potatoes and bacon with olive oil and butter in a pan until golden, then cool.
- 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 first and then roasting them 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 sharp flavor.
- For added depth of flavor, consider adding one tablespoon of whole grain mustard or sesame seeds according to taste.
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