Crispy Potatoes Salad (Print Version)

# Ingredients:

01 - Two pounds of small potatoes, cleaned and ready

02 - A tablespoon of olive oil

03 - Pepper and salt, as much as you like

04 - 3/4 cup of thick Greek yogurt

05 - 1/2 cup of that umami-rich Kewpie mayo

06 - 2 teaspoons of Dijon mustard

07 - Juice squeezed fresh from half a big lemon

08 - 2 teaspoons of tangy red wine vinegar

09 - One big garlic clove, chopped finely

10 - A quarter cup of dill, freshly chopped

11 - A quarter cup of parsley, also chopped fresh

12 - One medium cucumber, seeds taken out and diced

13 - One shallot, finely diced

01 - Set your oven to 425°F and get an extra-large baking tray ready with parchment paper on it

02 - Toss the potatoes into boiling water for 7 minutes or until a fork slides in easily. Drain and make sure they’re dry

03 - Spread the potatoes on your tray, use a glass bottom to smash them flat, brush with olive oil, then sprinkle on your salt and pepper

04 - Bake the potatoes for 50 to 60 minutes until they’re golden and super crispy. Save some of the crunchy bits for finishing touches

05 - In a bowl, whisk together yogurt, mayo, mustard, lemon juice, vinegar, garlic, herbs, salt, and pepper till smooth

06 - Stir the diced cucumber and shallot into the dressing. Put it in the fridge while finishing up your potatoes

07 - Let the roasted potatoes cool for a bit, around 5 minutes, then gently mix them into the salad dressing so everything is evenly coated

08 - Top the salad with those crunchy potato bits you saved earlier, a bit of dill, and some black pepper before serving

01 - If you need a vegan version, swap yogurt and mayo for vegan-friendly substitutes

02 - Getting rid of those cucumber seeds stops the dish from turning soggy

03 - Keep those crispy potato bits aside until the end for a great garnish

04 - Leftovers stay fresh in the fridge