Fruit Cheesecake Salad (Print Version)

# Ingredients:

→ Potatoes

01 - About 3 pounds of Yukon gold potatoes, sliced into chunks around 2 inches each
02 - 3 tbsp of olive oil
03 - 1/2 tsp garlic powder
04 - Season with kosher salt and freshly cracked black pepper as needed

→ Dressing Mix

05 - 1/2 cup sour cream
06 - 1/2 cup mayo
07 - 1/4 cup finely chopped scallions (save a tablespoon for sprinkling on top)
08 - 2 tbsp fresh dill, minced (set aside 1 tbsp for topping later)
09 - 2 tbsp finely chopped fresh parsley (keep an extra tbsp for garnish)
10 - 1 tbsp Dijon mustard
11 - Juice from a freshly squeezed lemon (about 1 tbsp)
12 - Add salt and freshly ground black pepper to suit your taste

# Instructions:

01 - Throw your diced potatoes into a big pot of cool water and sprinkle in a tablespoon of salt. Heat on high until it boils, then drop to medium-high. Cook till they're soft and a fork can slide right in—should take around 12-16 minutes. Drain them properly in a colander afterward.
02 - Switch on your oven to 400°F (200°C). Line a baking tray with foil if you want less mess later. Toss the drained chunks of potatoes in a large bowl with the olive oil, garlic powder, salt, and pepper, making sure they’re covered nicely.
03 - Spread the coated pieces over the prepared baking tray, ensuring they’re not squished together. Slide the tray into the oven, baking them until they’re crunchy and golden brown, about 30 minutes. To get even color, flip them over halfway through roasting.
04 - While waiting for the oven to do its thing, blend the sour cream, mayo, most of the scallions (keep 1 tbsp aside for later), half the parsley, half the dill, Dijon mustard, and lemon juice in a big bowl. Stir until smooth. Add salt and pepper to make it taste perfect.
05 - Don’t rush this part—wait till the last minute before tossing the crispy potatoes with the dressing. This keeps the outsides crunchy while mixing in the creamy sauce.
06 - Scoop the coated potato mix into a serving bowl. Sprinkle the last bit of scallions, dill, and parsley over the top to brighten it up. Serve right away so the potatoes keep their crispy edges.

# Notes:

01 - Dry the boiled potatoes thoroughly first—this helps them roast up extra crisp.
02 - For the best taste, serve this dish right after you mix it with the sauce. The potatoes will lose their crunch if left too long.
03 - Prep ahead by keeping the roasted potatoes and dressing apart, and combine them right before eating.

Back