Crispy Potato Salad

Salad

• 500-700 g baby potatoes (a whole tray)
• Some olive oil
• Salt, pepper, paprika
• 1/2 cucumber
• 1/2 bell pepper
• 1 red onion
• Some dill or parsley

Dressing

• 4-5 tbsp yogurt
• 2 tbsp mayonnaise
• 1 tbsp mustard
• Juice of 1/2 lemon
• Salt, pepper

Directions

• Cook the baby potatoes until tender, then place them on a tray and gently crush each one. Drizzle with olive oil, season with salt, pepper, and paprika, and bake at 180C (350F) for about 20 minutes until crispy.
• Meanwhile, finely chop the cucumber, bell pepper, red onion, and dill or parsley.
• Mix all the dressing ingredients together, then stir in the chopped vegetables.
• Add the baked crispy potatoes and enjoy the salad immediately.

From foodie_vista_ on Instagram; recipe credit @liliyummy.