Crispy Potato Salad with Garlic Mayo and Fresh Herbs served with Smokey Lemon

To make crispy potato salad, start by boiling 1 kg of potatoes with the skin on until tender. Cut them into blocks and fry in hot oil until golden brown. Season with salt, pepper, and a drizzle of lemon juice. For the garlic mayo, mix 350 mL of mayonnaise with 2 finely chopped garlic cloves. Finally, add chopped green pepper, baby spring onions, and parsley for freshness.

This crispy potato salad recipe is not vegan due to the use of mayonnaise. However, you can easily make it vegan-friendly by substituting regular mayonnaise with a plant-based alternative. Just ensure the mayo you choose is free from eggs and dairy.

If you're looking for a substitute for potatoes in this crispy potato salad, consider using sweet potatoes or cauliflower. Both options can provide a different flavor and texture while still allowing you to enjoy a delicious salad. Just adjust the cooking time accordingly, as sweet potatoes may require less time to boil.

To store leftover crispy potato salad, place it in an airtight container and refrigerate. It should stay fresh for up to 3 days. Keep in mind that the potatoes may lose some of their crispiness when stored, so it's best to enjoy the salad fresh. If you want to reheat it, consider frying it again briefly to regain some crunch.

Crispy potato salad with smokey lemon pairs wonderfully with grilled meats, such as chicken or steak, and works well as a side for barbecues. It also complements fish dishes, especially those with a citrus glaze. For a vegetarian option, serve it alongside grilled vegetables or a fresh green salad.