Crispy Potato Salad

Crispy Potato Salad

Crispy Potato Salad πŸ₯”πŸ₯—

800g potatoes, small to medium-sized
Olive oil
Salt and pepper
300g yogurt
1 red onion, finely diced
1 cucumber, diced
200g white beans, cooked
1 clove of garlic
A splash of lemon juice
Chopped dill
Chopped parsley
1 tbsp tahini
1 tbsp low-fat mayonnaise
Chives, radishes, and chili oil for garnish

Crispy smashed potatoes:
Boil the potatoes for about 25-30 minutes until they are easily pierced with a fork.
Preheat your oven to 220Β°C (428Β°F).

Drain and place them on a baking sheet lined with parchment paper.
Gently crush the potatoes to about 1.5 centimeters in thickness.

Season generously with salt and pepper, and drizzle with a good amount of olive oil.
Bake for ~ 30-40 minutes until they turn golden brown and crispy.

In a bowl, mix together yogurt, tahini, low-fat mayonnaise, and a splash of lemon juice.
Press a clove of garlic into the mixture and add the chopped herbs.
Add the diced cucumber, red onion, and white beans to the mixture.
Mix everything well and season with salt and pepper to taste.

Combine the still-hot crispy potatoes with the creamy herb dressing to create a salad.
Garnish with sliced radishes, chives, and chili oil.

Serve the salad while it’s still warm for the best flavor.