Easter Potato Salad with Croutons and Greek Yoghurt Dressing
Prep time: 15 mins
Cooking time: 45 mins
Serves: 4
Ingredients
- 1kg Dutch Cream Potatoes
- ½ Tbsp Smoked Paprika
- 4 Slices Sourdough Bread
- ½ Bunch Tuscan Kale
- ½ Bunch Dill
- ¼ Spanish Onion
- 1 ½ Tbsp Pink Peppercorn
- 150ml Greek Yoghurt Dressing
- Salt and Pepper
- Olive Oil
Method
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Wash and pat dry the potatoes. Cut them in half lengthways and score the skin with approx. 5mm diagonal slices. Place into a bowl and add salt, pepper, and smoked paprika. Toss well and set aside.
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Place the potatoes into the air fryer at 185°C for 35 minutes until golden brown.
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Cut the sourdough into approx. 2cm pieces and place into a bowl. Drizzle with olive oil and season with salt and pepper. Set aside to cook for 10 minutes on the air fryer at 220°C once the potatoes are ready.
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Prep the kale by holding the stem in one hand and peeling the leaves with the other hand. Place the leaves on a mixing bowl and drizzle with olive oil. Cook the Tuscan kale leaves with a drizzle of olive oil on a hot frying pan for approx. 2mins while stirring just before serving.
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Finely slice the onion, pick and chop the dill and roughly chop the pink peppercorns. Set aside.
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Remove the potatoes from the air fryer. Then cook the croutons and start cooking the kale. Once kale is cooked, drizzle with some Greek yoghurt and toss well.
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Once all the ingredients are cooked, build the salad in layers and drizzle with Greek yogurt dressing.