Crispy Potato Salad with Herb Yogurt
Ingredients
- 1 kg organic floury potatoes
- Olive oil
- Garlic powder
- Paprika powder
- Salt and pepper, to taste
- 400 g plant-based yogurt
- A handful of fresh mint
- A handful of fresh parsley
- A handful of fresh dill
- 1 garlic clove
- Juice and zest of 1 lemon
- 1 cucumber
- 2 spring onions
Preparation
Rinse the potatoes well and bring them to a boil in a large pan. Cook for about 10 minutes or until slightly soft.
Preheat the oven to 200°C and line a baking sheet with parchment paper. Drain the potatoes and place them on the sheet. Flatten them with a glass, drizzle with olive oil, and sprinkle with garlic powder, paprika powder, pepper, and salt. Bake for 30-35 minutes.
Prepare the herb sauce. Finely chop the herbs and cut the cucumber into cubes. Slice the spring onions into rings. Mix the plant-based yogurt with the herbs, grated garlic, lemon juice, and lemon zest. Taste and add olive oil, pepper, and salt as needed.
Remove the potatoes from the oven and let them cool slightly to make them crispier.
Add the potatoes to the herb yogurt mixture along with the cucumber and spring onions. Mix well and serve immediately.
