Crunchy Potato Herb Salad (Print Version)

# Ingredients:

01 - Small potatoes (2 pounds, washed well)

02 - Olive oil (1 tablespoon)

03 - Salt and pepper as needed

04 - Greek yogurt (¾ cup)

05 - Kewpie mayo (½ cup)

06 - Dijon mustard (2 teaspoons)

07 - Squeezed lemon juice (from ½ big lemon)

08 - Red wine vinegar (2 teaspoons)

09 - Garlic clove (1 large, finely chopped)

10 - Dill (¼ cup, cut up)

11 - Parsley (¼ cup, cut up)

12 - Cucumber (1 medium, seeds removed and diced small)

13 - Shallot (1, diced small)

01 - Get oven hot at 425°F and put parchment on a big baking tray

02 - Put potatoes in boiling water for 7 minutes until soft when poked. Drain and pat dry

03 - Put potatoes on tray, flatten them with a glass bottom, coat with olive oil, then add salt and pepper

04 - Bake potatoes for 50-60 minutes till crispy and golden. Keep some crunchy pieces for topping

05 - Stir yogurt, mayo, dijon, lemon juice, vinegar, garlic, herbs, salt, and pepper together in a bowl

06 - Add cucumber without seeds and chopped shallot to the sauce. Chill while potatoes finish cooking

07 - Let potatoes cool 5 minutes, then gently mix with the sauce until everything's coated

08 - Sprinkle saved crunchy potato bits, fresh dill, and black pepper on top before you serve it

01 - You can make it vegan with plant-based yogurt and mayo

02 - Taking out cucumber seeds keeps the mix from getting soggy

03 - Hold onto the crunchy potato bits for topping to keep that nice crunch

04 - You can store what's left in the fridge