KrimsenKrams FOOD

Potato Salad with Crispy Potatoes and Tofu

Smashed potato salad on a plate

Ingredients:

For the Potatoes:

  • 800 g cooked potatoes
  • 2 tbsp rapeseed oil
  • 1 tsp smoked paprika powder
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
Smashed potato salad ingredients

Additionally:

  • 1 block smoked tofu (Tukan)
  • ½ tbsp rapeseed oil for frying
  • 1 bell pepper
  • 1 cucumber

For the Dressing:

  • 1.5 tbsp vegan mayo (e.g. Hellmann's)
  • 3 tbsp Skyr
  • 50 ml water
  • 1.5 tbsp linseed oil
  • 1 tbsp medium-hot mustard
  • 1.5 tbsp apple cider vinegar
  • 1.5 tbsp agave syrup
  • 60 g fresh parsley
  • 60 g fresh dill
Smashed potato salad sauce

Preparation:

  1. Preheat the oven to 200 °C (fan).
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  1. On a baking sheet, smash the cooked potatoes (best with a glass) and season with olive oil, smoked paprika powder, salt, pepper, and garlic powder. Then place in the oven or alternatively in the air fryer.
Smashed potato salad on a plate
  • After 20 minutes, flip the smashed potatoes on the baking sheet.
  • After another 15-20 minutes, they will be crispy and can be taken out of the oven.
    • Smashed potato salad on a plate
    1. Meanwhile, cut the tofu into pieces and fry in some rapeseed oil for 10 minutes until golden brown. Also dice the cucumber and bell pepper.
    2. Mix all ingredients for the dressing and chop and add dill and parsley.
    3. Combine the fried tofu, cucumber, bell pepper, and dressing with the crispy potatoes in a large bowl to make a salad. Enjoy!
    Smashed potato salad on a plate

    If you prefer to eat the salad cold, it’s best to prepare it the day before or be a little patient here.