Description
A delicious variation on German potato salad, these salt-baked potatoes are absolutely perfect dressed with a tangy, vinegary herb dressing. See the cook-along video here.
Ingredients
Units
Potatoes
- 1 kg baby potatoes
Salt mixture
- 1 kg table salt
- 1–2 egg whites or 50–60ml aquafaba
- 3 sprigs of thyme
Dressing for salt-baked potatoes
- half a red onion, finely diced
- drizzle of vegetable oil
- 3 Tbsp white wine vinegar
- 1 Tbsp water
- 1 Tbsp extra virgin olive oil
- 1 Tbsp wholegrain mustard
- 1 tsp honey
- a small handful of parsley, finely chopped
Instructions
Salt-baked potatoes
- Start by pouring the salt into a mixing bowl.
- Add the thyme and egg whites and mix together, you are looking for the texture of wet sand.
- Place half the mixture into a baking tray and pat down. Add the potatoes so they fit snugly on top of the salt.
- Cover the potatoes with the remaining salt mixture.
- Bake in the air fryer at 175 degrees C for 45 minutes.
- Once cooked, use a rolling pin to crack the salt crust, and carefully remove the hot potatoes.
- Serve the potatoes with butter (or a vegan-friendly alternative) or toss them in our piquant dressing below for a real treat.
Dressing
- While the potatoes cook, add the diced onions to the white wine vinegar and set aside to pickle.
- Once the potatoes are cooked and removed from the crust, whisk in the rest of the ingredients, except for the parsley.
- Toss the warm potatoes in the dressing, spoon into a serving dish and finish with fresh parsley.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Sides
- Method: Bake
- Cuisine: German-inspired
Nutrition
- Serving Size: 1
- Calories: 369.86kcal
- Sugar: 2.82g
- Sodium: 1629.34mg
- Fat: 8.58g
- Saturated Fat: 1.13g
- Unsaturated Fat: 6.73g
- Trans Fat: 0g
- Carbohydrates: 61.06g
- Fiber: 3.79g
- Protein: 10.01g
- Cholesterol: 0.29mg