Crispy Mash Potato Salad

Ingredients

1 kg Potatoes (2.2 lb) as needed

Salt & Pepper

Olive Oil

For the Yogurt Sauce:

1 cup Yogurt

1/2 cup Mayonnaise

1 lemon Lemon Juice

2 cloves Garlic minced

1 tbsp Dill chopped

1 tbsp Parsley chopped

1 tbsp Chives chopped

1/2 Cucumber finely diced

1 Red Onion finely chopped

Directions

Boil the potatoes until they are fork-tender.

Preheat your oven to a high temperature (about 425°F or 220°C).

Once boiled, drain the potatoes and let them cool slightly.

On a baking sheet, gently smash each potato to flatten it, but ensure it remains in one piece.

Drizzle olive oil over the potatoes and sprinkle them generously with salt and pepper.

Bake in the preheated oven until the edges are crispy and golden brown, about 45-60 minutes or until crispy.

Making the Herbed Yogurt:

In a bowl, combine yogurt and mayonnaise.

Stir in the lemon juice, minced garlic, dill, parsley, chives or spring onion, diced cucumber, and finely chopped red onion. Mix well until all ingredients are incorporated.

Combining:

Once the potatoes are baked and crispy, let them cool for a few minutes.

Add the Potatoes to the Bowl with the yogurt-herb mix, combine and enjoy!

Notes

https://www.instagram.com/p/C0ZwyAWy17I/?igshid=ODhhZWM5NmIwOQ%3D%3D