Salade de pommes de terre écrasées

Ingrédients

• 35.273 oz baby potatoes
• 1/4 cup olive oil
• 1 tsp ground cumin
• 1 tsp onion powder
• 1/2 tsp sweet paprika powder
• 1/2 tsp salt
• 3/4 cup unsweetened soy yogurt
• 1/2 cup vegan mayonnaise
• 1 lemon
• 1 garlic clove
• 2 tsp Dijon mustard
• 1/2 Tbsp agave syrup
• 1/4 tsp salt
• 1 cucumber
• 1/2 small red onion
• 2 Tbsp fresh parsley
• 2 Tbsp fresh dill

Préparation

1. 1

   Cook the potatoes in a large pot of salted simmering water, for 15 to 20 minutes, or until tender.

2. 2

   Meanwhile, mix the oil with the spices in a small bowl. Set aside.

3. 3

   When the potatoes are cooked, drain and pat dry, then line two baking trays and preheat the oven to 425°F (220°C).

4. 4

   Flatten the potatoes on the baking tray into 1 cm thick disks using the bottom of a cup.

5. 5

   Brush the spiced oil onto the smashed potatoes, reserving the leftover oil for later. Bake for 20 minutes.

6. 6

   Give the potatoes a flip, brush on the leftover oil and bake for another 20 to 30 minutes until golden and slightly crispy.

7. 7

   Meanwhile, mix together all the dressing ingredients in a large bowl.

8. 8

   Add the veggies and mix again.

9. 9

   When the potatoes are done, let them cool for a few minutes, then toss them in the large bowl as well, and serve. Enjoy!