Treat loved ones to a flavourful and crunchy potato salad that's easy on your wallet and big on taste.
INGREDIENTS
1kg Woolworths baby white potatoes
1/4 cup extra virgin olive oil
1 cup Woolworths Greek-style natural yoghurt
2 tbs mayonnaise
2 lemons, juiced
2 tsp Dijon mustard
2 spring onions, thinly sliced
2 Lebanese cucumbers, quartered lengthways, chopped
1 stick celery, cut into 1cm pieces
1/2 punnet dill, sprigs picked, chopped
DIRECTIONS
Step 1
Preheat oven to 200°C/180°C fan-forced. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 20 minutes or until tender. Drain well.
Step 2
Grease a large baking tray with 1 tbs oil. Place potatoes evenly spaced out on tray. Press down on potatoes, one at a time, using the base of a glass. Drizzle with remaining oil. Season. Bake for 1 hour or until crispy and golden.
Step 3
Meanwhile, whisk yoghurt, mayonnaise, lemon juice and mustard in a large bowl.
Step 4
Add potatoes, onion, cucumber, celery and dill to the yoghurt mixture. Season well. Toss to combine. Serve immediately.