Herb Crispy Potato Salad (Print Version)

# Ingredients:

→ Potato Layer

01 - 2 pounds of baby potatoes, cleaned well
02 - 1 tablespoon of olive oil
03 - Salt and black pepper, as much as you like

→ Creamy Sauce

04 - ¾ cup of Greek yogurt
05 - ½ cup of Kewpie mayonnaise
06 - 2 teaspoons of Dijon mustard
07 - Juice from half a large lemon
08 - 2 teaspoons of red wine vinegar

→ Fresh Add-ins

09 - 1 big garlic clove, minced
10 - ¼ cup chopped fresh dill
11 - ¼ cup chopped fresh parsley
12 - 1 medium cucumber, finely diced after removing seeds
13 - 1 shallot, finely chopped

# Instructions:

01 - Set your oven to 425°F and get a very large baking sheet ready with parchment paper.
02 - Boil the potatoes for about 7 minutes or until they’re soft enough to pierce with a fork. Drain and pat them dry once done.
03 - Place the potatoes on the baking sheet, smash them flat using the base of a glass, brush on olive oil, and season with salt and pepper.
04 - Bake the potatoes for roughly 50–60 minutes until they’re crispy and golden. Set a few of the crispy bits aside to sprinkle on top later.
05 - In a bowl, whisk the yogurt, mayonnaise, Dijon, lemon juice, vinegar, garlic, herbs, salt, and pepper together until it’s smooth.
06 - Add the cucumber pieces and shallot to the dressing. Let this sit in the fridge while the potatoes finish roasting.
07 - After cooling the potatoes for a few minutes, mix them into the creamy salad until everything is well coated.
08 - Finish by topping with extra crispy potato bits, a sprinkle of dill, and some black pepper just before serving.

# Notes:

01 - You can make it vegan by swapping the yogurt and mayo for plant-based versions.
02 - Leaving out the cucumber seeds prevents the salad from getting watery.
03 - Keep crispy bits aside to add crunch when serving.
04 - Store leftovers in the fridge for later.

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