Potato Salad with Crunchy Potatoes
I wonder how no one has thought of making a potato salad like this before.
Ingredients
- 1 kg baby potatoes
- 2 tbsp olive oil
- salt and black pepper
- 150 gr. yogurt
- 75 gr. light mayo
- juice of half a lemon
- 2 garlic cloves
- 3/4 tbsp dill
- 3/4 tbsp parsley
- 1/2 cucumber
- 3/4 onion
Instructions
- Start by boiling your potatoes until they are soft and you can insert a knife into them.
- Drain the potatoes and throw them back into the pot you boiled them in. Cover with the lid and shake them up and down a few times.
- Transfer to a pan with a little olive oil, salt and pepper. With the bottom of a glass, press each potato until it breaks.
- Bake in the oven until they become crispy at 200C. It might take more than 30 minutes. You want them very crispy on the outside.
- In a bowl, mix the yogurt, mayonnaise, lemon, garlic, dill, parsley, cucumber and onion.
- Once your potatoes are ready, let them cool for 5 minutes. Then pour the potatoes into the yogurt mixture and mix well. Enjoy immediately.