Crunchy Potato Chip Salad

Nutrition values are AI-estimated based on ingredients.

• 2-3 medium potatoes, thinly sliced
• Approximately 1/2 teaspoon salt
• Approximately 1 tablespoon olive oil
• 2-3 tablespoons Greek yogurt
• 1 teaspoon garlic paste
• 1 tablespoon tomato paste or ketchup
• 1 tablespoon soy sauce
• 1 teaspoon mustard
• 1 teaspoon honey
• 1 teaspoon vinegar
• 1/2 teaspoon black pepper powder
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 teaspoon chili crisp or chili flakes
• 1/2 medium red onion, thinly sliced
• 1 red bell pepper, julienned
• 1 cup boiled sweet corn kernels
• A handful of fresh coriander leaves, chopped
• A handful of spring onion greens, chopped
• 1/4 - 1/2 cup chopped nuts (e.g., pecans or walnuts)

1. 1Thinly slice the potatoes using a mandoline or sharp knife.
2. 2Lay the sliced potatoes on parchment paper in a baking tray.
3. 3Season the potato slices lightly with approximately 1/2 teaspoon salt and drizzle with approximately 1 tablespoon olive oil, then gently mix and spread to ensure even coating.
4. 4Air fry or bake the potato slices at 180°C for approximately 12 minutes until crispy.
5. 5In a large mixing bowl, combine Greek yogurt, garlic paste, tomato paste or ketchup, soy sauce, mustard, honey, vinegar, black pepper powder, olive oil, salt, and chili crisp or flakes.
6. 6Thoroughly mix all dressing components with a fork until a smooth, creamy dressing is formed.
7. 7Add thinly sliced red onion, julienned red bell pepper, boiled sweet corn kernels, chopped fresh coriander leaves, chopped spring onion greens, and chopped nuts to the dressing.
8. 8Thoroughly mix all these ingredients with the dressing until every piece is well coated.
9. 9Just before serving, add the crispy cooked potato chips to the dressed salad mix.
10. 10Gently toss the mixture to combine the chips without losing their crunch.
11. 11Scoop the vibrant salad into a serving bowl.

These instructions are our analysis of the original video. Watch on YouTube →