Crispy Smashed Potatoes Salad
Ingredients :
800g baby potatoes
1/2 cup greek yogurt
1/4 cup mayo
1 tsp dijon mustard
1 shallot, diced
1 garlic, minced
Red chilli, diced
Cucumber, diced
Parsley, chopped
Dill, chopped
Spring onion, sliced
Squeeze of lemon
Salt pepper, to taste
Methods :
Preheat your oven to 220C. Line a baking tray with parchment paper.
Boil your potatoes until fork tender. Dry and transfer them to your baking tray. Use the back of a ramekin, smash the potatoes flat. Drizzle with olive oil and season with salt and pepper. Roast for 45-60 mins or until they are golden and crispy.
In a bowl, combine the yogurt, mayo, mustard, shallot, garlic, chilli, cucumber, parsley, dill, spring onions, lemon juice, salt and pepper. Whisk them together, then cover and refrigerate.
Once the potatoes are ready, remove from the oven & cool them for 5-10 mins before folding them into the salad.