Crispy Potato Herb Salad (Print Version)

# Ingredients:

01 - 2 pounds of baby potatoes, washed well

02 - 1 tablespoon of olive oil

03 - Season with salt and a bit of pepper

04 - ¾ cup of Greek yogurt

05 - ½ cup of Kewpie-style mayo

06 - 2 small teaspoons of Dijon mustard

07 - Juice squeezed from half of a large lemon

08 - A couple teaspoons of red wine vinegar

09 - 1 big clove of garlic, minced

10 - ¼ cup of chopped fresh dill

11 - Fresh parsley, chopped (¼ cup)

12 - 1 medium cucumber, seeded and chopped finely

13 - 1 chopped shallot

01 - Get your oven hot at 425°F and cover an extra-big baking sheet with parchment paper

02 - Put baby potatoes in a pot of boiling water and cook for about 7 minutes or until a fork slides in easily. Drain well and let them dry

03 - Place potatoes on a baking sheet, squash them flat using the bottom of a sturdy glass, brush with oil, and sprinkle salt and pepper all over

04 - Bake the potatoes for 50-60 minutes until they crisp up and turn golden. Keep some crispy edges aside for topping

05 - In a bowl, stir together Greek yogurt, mayo, Dijon mustard, lemon juice, vinegar, garlic, fresh herbs, salt, and pepper until smooth

06 - Toss the cucumber (seeded and chopped) and shallot into the dressing. Chill it in the fridge while the potatoes finish cooking

07 - Once potatoes have rested for about 5 minutes, gently mix them with the chilled salad and coat evenly

08 - Top with crispy potato bits, extra dill, and a sprinkle of black pepper just before digging in

01 - Switch to vegan yogurt and mayo if needed for a dairy-free option

02 - Taking out cucumber seeds helps avoid watery dressing

03 - Using leftover crispy potato pieces adds a nice crunch to the dish

04 - Store any extra in the fridge for later