Crispy Potato Salad

Ingredients

• 560 g baby potatoes
• 3 tbsp olive oil or butter (Source gives a range of 3–4 tbsp and offers olive oil or butter; choose one. Additional oil is used on the tray and potatoes.)
• 180 g Greek yogurt
• 60 g mayonnaise
• 35 g gherkins (Chopped)
• 40 g red onion (Chopped)
• 9 g chives (Chopped; source gives 2–3 tbsp)
• 4.5 g fresh dill (Chopped; source gives 4–5 g)
• 9 g capers
• 0.5 lemon lemon juice (Juice of half a lemon)
• 1.5 tsp salt (1 tsp for the potatoes and 1/2 tsp for the dressing; additional salt to taste)
• black pepper (To taste)

Steps

1. 1

   Place the baby potatoes in a saucepan with hot water and boil for 15 minutes, until soft.

2. 2

   Preheat the oven to 190°C (370°F).

3. 3

   Drain the potatoes and arrange them on an oiled or parchment-lined baking tray. Carefully squash each potato with the bottom of a glass or mug.

4. 4

   Drizzle more olive oil over the potatoes and sprinkle them with 1 teaspoon of the salt.

5. 5

   Bake for about 45 minutes, checking at around 35 minutes. Continue until the potatoes are crispy on both the top and bottom.

6. 6

   In a large bowl, combine the Greek yogurt, mayonnaise, chopped gherkins, chopped red onion, chives, dill, capers, lemon juice, and 1/2 teaspoon salt. Mix well.

7. 7

   Add the crispy potatoes to the bowl and mix to coat them in the dressing.

8. 8

   Taste and add more salt and black pepper as desired. Serve and eat straight away.

Notes

The source lists 3–4 tbsp olive oil or butter, and separately says to add more oil when topping the potatoes; it does not specify how much additional oil to use. Salt is listed as 1 1/2 tsp total, allocated as 1 tsp for the potatoes and 1/2 tsp for the dressing, with more to taste. The source does not state a serving yield.

Nutrition per serving

• side
• vegetarian
• gluten-free
• crispy
• baked
• summer
• barbecue