Smashed Potato Salad

This potato salad is revolutionary. It's going to be your new favourite salad, guaranteed. It's the viral smashed potato salad, and it's viral for good reason with its irresistible combination of crispy spiced potatoes, creamy dressing, and crisp, fresh veggies.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cook the potatoes in a large pot of salted simmering water, for 15 to 20 minutes, or until tender.
2. 2Meanwhile, mix the oil with the spices in a small bowl. Set aside.
3. 3When the potatoes are cooked, drain and pat dry, then line two baking trays and preheat the oven to 425°F (220°C).
4. 4Flatten the potatoes on the baking tray into 1 cm thick disks using the bottom of a cup.
5. 5Brush the spiced oil onto the smashed potatoes, reserving the leftover oil for later. Bake for 20 minutes.
6. 6Give the potatoes a flip, brush on the leftover oil and bake for another 20 to 30 minutes until golden and slightly crispy.
7. 7Meanwhile, mix together all the dressing ingredients in a large bowl.
8. 8Add the veggies and mix again.
9. 9When the potatoes are done, let them cool for a few minutes, then toss them in the large bowl as well, and serve. Enjoy!