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

1. 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. 

2. Place the potatoes into the air fryer at 185°C for 35 minutes until golden brown. 

3. 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. 

4. 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. 

5. Finely slice the onion, pick and chop the dill and roughly chop the pink peppercorns. Set aside. 

6. 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.  

7. Once all the ingredients are cooked, build the salad in layers and drizzle with Greek yogurt dressing.