@gabydimova: ✨Crispy Potato Salad✨ This crispy potato salad that went viral last year is definitely worth the hype🤩 ✨Ingredients 300g baby potatoes 1/2 cup vegan mayo 1/4 cup vegan yogurt 1 large cucumber, chopped 1/2 small shallot chopped 1/4 cup chopped fresh dill 2 tbsp chopped chives juice of 1 large lemon 2 cloves minced garlic 1 tsp mustard 1/4 tsp pepper salt to taste *I used 1/2 cup of @toom garlic dip in place of the mayo, garlic & lemon, which you can do instead! ✨ Directions Boil the baby potatoes until they are fork-tender (about 15-20 minutes). Line a baking sheet with parchment paper, then use a flat-bottomed glass to smash each baby potato until it is completely flat. The thinner you flatten it, the crisper the potato will be. Drizzle olive oil over each potato, then add salt and pepper. Bake the potatoes for 25-30 minutes at 425F/220C, until crispy. For extra crispiness, flip the potatoes on the other side after they are done baking and bake on the other side for another 5-10 minutes. Watch them to make sure they don't burn. In a bowl, mix together the Toom Garlic Dip, yogurt, cucumber, shallot, dill, chives, mustard, pepper, and salt to taste (I didn't need to add any salt, but taste your salad and see if you would like to add some). Fold in the crispy potatoes. Serve and dig in! #healthyrecipes #lunch

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Friday 07 August 2026 12:09:28 GMT