Crushed Potato Salad
Serves 415 mins prep17 mins cook
A flavorful potato salad featuring baby potatoes, red onion, roasted red peppers, fresh herbs, and a tangy lemon-caper-parmesan dressing. Optionally topped with a creamy ricotta spread.
0 servings
What you need
Instructions
1: Bring a large pot of salted water to a boil. Add the potatoes and boil for 15-17 minutes, until cooked through and fork tender. When they are cooked, drain the water and allow them to cool. 2: Make dressing. Add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, Dijon mustard, salt, oregano, pepper and parmesan cheese, then mix to combine. 3: Add the potatoes to a cutting board, then use the backside of a large kitchen knife, then gently mash the potatoes down and roughly chop them. 4: Assemble the salad. Add the potatoes to a large bowl, then add the red onion, roasted red peppers, dill, parsley, feta, salt and pepper. Add the dressing and toss to combine. 5: If using the ricotta, add the ricotta, yogurt, salt and pepper and mix to combine. 6: Spread the ricotta onto a plate, if using, then top with the salad.View original recipe