A delicious and crispy roast potato salad featuring baby potatoes tossed with a vegan dressing made of yoghurt, mayonnaise, and herbs. Perfect for a healthy meal or side dish!
1: Boil your baby potatoes until fork tender.
2: Preheat oven or air fryer to 190°C.
3: On a prepared baking tray, add your potatoes.
4: Smash your potatoes with a back of a glass. Add some olive oil, salt, and pepper and mix well.
5: Roast in the oven for 30-40 minutes until crispy, or air fry for 20 minutes.
6: While the potatoes are cooking, mix all the dressing ingredients together. Then add in your cucumber and red onion.
7: Once the potatoes are cooled, add them to the bowl. Mix well until all potatoes are coated well.
