Chips and salad
This is my crispy chip salad with tomatoes, cucumber and roasted capsicum, tossed in a creamy, zingy green herb dressing.
Ingredients
Directions
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- Step 1: Slice potatoes using a crinkle cutter to 5mm thick. Place in a bowl of cold water and soak for 10 minutes.
- Step 2: Drain potatoes and transfer to a large saucepan of salted cold water and the vinegar (it should be around 2 litres of water).
- Step 3: Bring to a boil over high heat, cook for 6-8 minutes, until just tender.
- Step 4: Drain and cool on a wire rack over a tray, then transfer to the fridge to chill.
- Step 5: Combine the yoghurt, mixed herbs, half the chives, lemon juice, garlic, capers, avocado and oil in a blender.
- Step 6: Puree until smooth, season with salt and pepper.
- Step 7: Combine the tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
- Step 8: Heat the oil in a deep saucepan to 200°C (390°F).
- Step 9: Deep fry potatoes in batches for 3-4 minutes, until golden and crisp. Drain on a wire rack and season with salt.
- Step 10: Drizzle the salad with the dressing and top with the chips. Toss until well combined then serve immediately.
Video
Chef’s Tips
Recipe notes
*Alternatively, use King Edward, Russet, Sebago, Maris Piper
About this recipe
Hot, crispy chips in the salad? You bet. Juicy tomatoes, crunchy cucumbers, roasted capsicum, and crispy potato chips all tossed with a creamy, zingy green dressing.
Keywords: Chips and salad, Lunch, Australian, Potato, Salad, Fried, Tomato, Vegetables, Carbs, chips and salad recipe, crispy chip salad, potato chip salad with green dressing, fries salad with herb dressing, creamy green herb dressing, chips with tomato and cucumber salad, vegetable salad with hot chips
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