SMASHED POTATO SALAD

SERVES: 6

METHOD

1. Preheat oven to 220°C (200°C fan-forced) or see air fryer instructions below*. Lightly grease 2 x non-stick baking trays.

2. In a small bowl combine garlic powder and parmesan together. Set aside until required.

3. Cook potatoes in a large pot of gently boiling water for 20 minutes. Drain. Divide hot drained potatoes between prepared trays. Using the back of a wooden spoon crush potatoes and spray with olive oil. Place crushed potatoes in preheated oven and cook for 50 minutes, turning potatoes halfway through cooking. Sprinkle parmesan mixture over crushed potatoes for the final 10 minutes of cooking and cook until golden and crispy. Remove from oven and allow to cool slightly.

4. Meanwhile, heat a non-stick frying pan over medium heat and cook bacon for 3-4 minutes. Remove from heat and set aside until required.

5. For the dressing, combine yogurt, mayonnaise, mustard, lemon juice, garlic, dill, parsley, salt and pepper together in a large mixing bowl, stirring to combine.

6. To serve, combine dressing, smashed roasted potatoes, . each of the cucumber, bacon, celery and spring onion tossing gently to combine. Spoon into a serving bowl and top with remaining cucumber, bacon, celery and spring onion.

*NOTES

Air fryer- preheat air fryer to 200°C for 10 minutes. Remove basket and spray lightly with oil. Spray potatoes with vegetable oil on both sides and place 1/4 of the crushed potatoes into the basket. Cook in preheated air fryer for 20 minutes or until golden and crispy. Repeat process with remaining crushed potatoes.

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