There is something magical about the combination of crispy, crunchy, fried potatoes with the creamy herby goodness of dill and Greek yoghurt. So what could be better than combining them in a fresh and tasty salad?!
Let me paint a picture for you. We had been travelling through Europe and were nearing the end of our summer explorations. We had spent the last few days exploring Germany and Salzburg and were starting to wind down in Munich.
It was during this ‘wind down’ time that we seemed to align our days around food, sight seeing and yet more food!
It was during this food, sight seeing, food cycle that I discovered the most glorious garlic fried potatoes. They sat deliciously beside a golden, gluten free, deep fried veal schnitzel and a crispy garden salad, drizzled with a herby dressing.
I was digging into the crunchy potatoes, sandwiching the slices on my fork with stacks of herby salad leaves, when I noticed a little bowl of sour cream that Wayne had alongside his schnitzel. I reloaded my fork with the potatoes and salad, then swooped across the table and dunked my forkful into the sour cream. Instant bliss!
Fast forward to today, and it has evolved into the perfect quick and easy dinner, side dish or lunchbox filler, especially when paired with an icy cold Almdudler. I hope you enjoy the herby zing and crunchy goodness of this salad and that it fills your lunchbox with tasty goodness.
GREEN BEAN & FRIED POTATO SALAD
1 tbsp garlic butter
1 tbsp oil
2 large boiled and cooled potatoes
200g mixed salad leaves
200g blanched green beans
1 spring onion, sliced
1 tsp lemon oil
Lemon & Greek Yoghurt Dressing:
150g Greek yoghurt (Procal Dairy make the best Greek yoghurt that I have had in Australia)
3 tbsp chopped, fresh dill
1/4 tsp salt
Juice 1/2 lemon
1. Heat garlic butter and oil in a fry pan until melted together. Slice the cooked and cooled potatoes into round slices, then place in the fry pan with the butter and oil and gently fry on each side until golden brown. Remove and place on paper towel to absorb extra oil.
2. While the potatoes are frying, blanch the green beans in boiling water for 1 minute, then immediately rinse in cold water.
3. Place green beans, lemon oil and a pinch of salt in a bowl and toss to coat. Set aside while you make the Lemon & Greek Yoghurt Dressing.
4. Place all ingredients from the Lemon & Greek Yoghurt Dressing ingredients list in a bowl and mix until well combined.
5.. On a large platter, arrange the mixed salad leaves, the fried potatoes and the lemon green beans, then drizzle the Lemon & Greek Yoghurt Dressing over the salad.