Crispy Smashed Potato Salad with Garlic Dip
Ingredients
- 300g baby potatoes
- 1/2 cup Toom Original Garlic Dip
- 1/4 cup vegan yogurt
- 1 large cucumber
- 1/2 small shallot
- 1/4 cup fresh dill
- 2 tbsp chives
- 1 tsp mustard
- 1/4 tsp pepper
- salt to taste
Preparation
Boil the baby potatoes until they are fork-tender, about 15-20 minutes.
Drain and cool the potatoes slightly.
Line a baking sheet with parchment paper and smash each potato flat using a flat-bottomed glass.
Drizzle olive oil over the potatoes, season with salt and pepper, and bake at 425°F/220°C for 25-30 minutes until crispy.
For extra crispiness, flip the potatoes and bake for another 5-10 minutes, watching to avoid burning.
Chop the cucumber, shallot, fresh dill, and chives.
In a bowl, mix the Toom Original Garlic Dip, vegan yogurt, chopped cucumber, chopped shallot, chopped dill, chopped chives, mustard, pepper, and salt to taste.
Fold the crispy potatoes into the mixture and serve.
