Crispy Potato Salad
Treat loved ones to a flavourful and crunchy potato salad that's easy on your wallet and big on taste.
Ingredients
- 1kg baby white potatoes
- 1/4 cup extra virgin olive oil
- 1 cup Greek-style natural yoghurt
- 2 tbs mayonnaise
- 2 lemons, juiced
- 2 tsp Dijon mustard
- 2 spring onions, thinly sliced
- 2 Lebanese cucumbers, quartered lengthways, chopped
- 1 stick celery, cut into 1cm pieces
- 1/2 punnet dill, sprigs picked, chopped
Method
- Preheat oven to 200°C/180°C fan-forced. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 20 minutes or until tender. Drain well.
- Grease a large baking tray with 1 tbs oil. Place potatoes evenly spaced out on tray. Press down on potatoes, one at a time, using the base of a glass. Drizzle with remaining oil. Season. Bake for 1 hour or until crispy and golden.
- Meanwhile, whisk yoghurt, mayonnaise, lemon juice and mustard in a large bowl.
- Add potatoes, onion, cucumber, celery and dill to the yoghurt mixture. Season well. Toss to combine. Serve immediately.
