Preparation
Step 1
Preheat your oven to 220c. Line a large baking sheet with parchment paper.
Step 2
Boil your potatoes for 7 minutes or until fork tender.
Step 3
Dry and transfer to your baking sheet.
Step 4
Use the back of a glass to smash them down flat.
Step 5
Brush them with olive oil and season with salt and pepper to taste.
Step 6
Roast for 50 minutes to 1 hour or until golden brown and crispy!
Step 7
To assemble Salad, whisk together the yogurt, sour cream, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste.
Step 8
Mix in the cucumber and shallot
Step 9
Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated.
Step 10
Garnish with dill and black pepper and serve.
