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🥗 Crispy Smashed Potato Salad with Eggs

481 kcal · 30 min · 4 servings

Crispy Smashed Potato Salad with Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 190 degrees Celsius fan-forced.
  2. 2. Fill a pot with water and salt and bring it to a boil.
  3. 3. Thoroughly wash the potatoes under running water.
  4. 4. Cook the potatoes in the salted water for about 15 minutes with a lid on.
  5. 5. Drain the cooking water.
  6. 6. Place the potatoes on a baking sheet.
  7. 7. Flatten the potatoes by pressing the bottom of a cooking pot onto them until they crack open.
  8. 8. Let the potatoes steam for a short moment.
  9. 9. Drizzle the potatoes with olive oil.
  10. 10. Bake the potatoes for about 40 minutes in the oven until crispy.
  11. 11. Place the bacon strips on the tray during the last 15 minutes of baking time.
  12. 12. Let the baked potatoes and bacon cool down completely.
  13. 13. Cook the eggs in the same pot with boiling water for about 10 minutes.
  14. 14. Add the peas to the eggs for the last 2 minutes of cooking time.
  15. 15. Pour everything into a sieve and rinse it with cold water.
  16. 16. Peel the cooled eggs.
  17. 17. Cut the eggs into eight pieces.
  18. 18. Wash the romaine lettuce and dry it thoroughly.
  19. 19. Cut the lettuce into finger-width strips.
  20. 20. Slice the mini cucumbers lengthwise into thin slices.
  21. 21. Halve the shallot and peel it.
  22. 22. Dice the shallot finely.
  23. 23. Cut the gherkins into small cubes.
  24. 24. Save 5 tablespoons of the pickle juice.
  25. 25. Wash the dill and shake it dry.
  26. 26. Chop the dill coarsely.
  27. 27. Mix the shallots, mustard, yogurt, mayonnaise, pickle juice, and half of the dill in a small bowl.
  28. 28. Season the sauce generously with salt and pepper.
  29. 29. Arrange the cooled potatoes on a large serving platter.
  30. 30. Distribute the salad and vegetables over the potatoes.
  31. 31. Drizzle the salad with the prepared sauce.
  32. 32. Distribute the crispy bacon strips and the eggs over the salad.
  33. 33. Sprinkle the dish with grated Parmesan and the remaining dill.
  34. 34. Serve the salad immediately and enjoy.

Nutrition per serving