Salade de pommes de terre écrasées croustillantes (sauce crémeuse et acidulée)

Ingrédients

• 2.2 lb / 1kg potatoes - preferably baby potatoes
• 3-4 tablespoons extra virgin olive oil
• 1 medium Persian cucumber
• 2oz/ 55g pickles or gherkins
• 1/2 red onion
• 1/2 bunch fresh parsley
• Smoked paprika
• Garlic powder
• Salt and black pepper to taste
• 1/4 cup Greek yogurt - I've used non fat
• 1/4 cup mayonnaise
• 1/2 lemon juiced
• 2 teaspoons seeded whole grain mustard
• 1 teaspoon dried dill

Préparation

1. 1

   Boil the potatoes in a large pot of salted water until fork tender - approximately 15-20 minutes

2. 2

   Preheat the oven to 425℉ / 220℃. Drain and pat dry the potatoes and place on a baking sheet with parchment paper. Using a glass, gently press down on the potatoes to smash them flat - it's safer to hold the glass on the sides when doing so

3. 3

   Drizzle with olive oil and season with a sprinkle of paprika, garlic powder, salt and black pepper

4. 4

   Roast for 45 minutes until golden brown and crispy, flipping halfway and add a light drizzle of oil or oil spray to the second side

5. 5

   While the potatoes are roasting, finely dice the cucumber, pickles, onion and parsley. *Optional, soak the diced onion in a bowl of water to remove the harsh onion flavor

6. 6

   In a large salad bowl, add all dressing ingredients, season with salt and pepper and whisk

7. 7

   Add the chopped ingredients to the dressing and stir together

8. 8

   When the potatoes are roasted to perfection, add most of them to the salad bowl keeping some on the side for garnish and stir together. *If the potato pieces are large, roughly chop up firstGarnish with the remaining potatoes on top and enjoy your Crispy Smashed Potato Salad!