Crunchy Potato Salad

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

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