Crispy Potato and Cucumber Salad
Smashed, golden potatoes with a fresh salad of cucumber, yogurt, herbs, and lemon.
The potatoes are cooked first, then smashed and baked until crisp. They are served with a creamy yogurt and mayonnaise mixture, fresh cucumber, and herbs.
Method
- 01
Cook the potatoes
Cook the potatoes whole and unpeeled for 10–12 minutes, until tender but still holding their shape. Drain them and let them cool enough to handle.
12 min - 02
Smash and crisp the potatoes
Heat the oven to 220 °C. Arrange the potatoes on a baking tray, gently smash them with the back of a glass, and drizzle over the olive oil. Season with the salt and black pepper. Bake for 40 minutes, until golden and crisp.
40 min - 03
Prepare the cucumber mixture
While the potatoes bake, mix the plain Greek yogurt, mayonnaise, and lemon juice in a bowl. Stir in the garlic, dill, parsley, chives, cucumber, and red onion.
- 04
Assemble and serve
Add the crisp potatoes to the cucumber mixture just before serving and gently combine.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.