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.
Category
Lunch
Servings
4
Prep time
25 minutes
Cook time
45 minutes
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.
Ingredients
- 4 Kestrel potatoes*
- 2 tbsp white vinegar
- sea salt, to season
- ½ cup (140g) Greek yoghurt
- 1 cup fresh herbs, firmly packed (tarragon, dill, mint, parsley, coriander)
- 1 bunch chives, chopped
- juice of 2 lemons
- 2 cloves garlic, crushed
- 1 tbsp baby capers, drained
- 1 avocado, flesh quartered
- 1 tbsp olive oil
- 250g mixed baby tomatoes, halved
- 250g baby cucumbers, chopped
- ½ red onion, finely sliced
- 200g fire roasted capsicum, sliced
- ½ cup each of mint, parsley and coriander
- oil for deep frying (vegetable, canola, or other neutral oil)
Directions
Slice potatoes using a crinkle cutter to 5mm thick. Place in a bowl of cold water and soak for 10 minutes.
- Drain potatoes and transfer to a large saucepan of salted cold water and the vinegar (it should be around 2 litres of water).
- Bring to a boil over high heat, cook for 6-8 minutes, until just tender.
- Drain and cool on a wire rack over a tray, then transfer to the fridge to chill.
- Combine the yoghurt, mixed herbs, half the chives, lemon juice, garlic, capers, avocado and oil in a blender.
- Puree until smooth, season with salt and pepper.
- Combine the tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
- Heat the oil in a deep saucepan to 200°C (390°F).
- Deep fry potatoes in batches for 3-4 minutes, until golden and crisp. Drain on a wire rack and season with salt.
- Drizzle the salad with the dressing and top with the chips. Toss until well combined then serve immediately.
Recipe notes
*Alternatively, use King Edward, Russet, Sebago, Maris Piper
