Dill Pickle Potato Salad

Prep Time: 30 min

Servings: 3-4

Ingredients:

Potatoes

Yogurt dressing :

1 cup Greek yogurt

1 tbsp Mayo (optional)

1.5 tbsp Dried dill

2 small cloves Garlic (grated)

2 stems spring onion

2-3 tbsp Pickle juice (2-3 tbsp)

Pickles (chopped)

Salt (to taste)

Directions:

Boil baby potatoes (roughly 750g) in salted water (can take up to 15 minutes depending on size of potatoes). Once boiled, place them on a foil lined baking tray, smash down with a bowl or spoon until they’re flat. Drizzle with some oil and salt, place in a preheated oven set at 220-230 degrees for 20-30 mins, until golden and crispy.

Mix all the dressing ingredients well in a bowl.

Toss the crispy potatoes with the dressing just before serving, or serve on the side with the potatoes as a dip.