Name: Smashed Potato Salad
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 4 servings
Ingredients: 1000 g baby potatoes; 60 ml olive oil; 2 g ground cumin; 2.3 g onion powder; 1.135 g sweet paprika; 3.04 g salt; 195 g soy yogurt (any unsweetened plant-based yogurt of choice); 120 g vegan mayonnaise; 1 quantity lemon juice (, juiced); 1 clove garlic cloves (, crushed); 10 ml dijon mustard; 8 ml agave syrup; 1.52 g salt; 1 quantity cucumber (, chopped); 0.5 quantity red onion (, minced); 2 g fresh parsley (, chopped); 2 g fresh dill (, chopped)

Instructions

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1

Cook the baby potatoes (1000 g) in a large pot of salted simmering water for 15-20 minutes, or until tender.
2

Meanwhile, mix the olive oil (60 ml) with the ground cumin (2 g), onion powder (2.3 g), sweet paprika (1.135 g) and salt (3.04 g) in a small bowl. Set aside.
3

When the potatoes are cooked, drain and pat dry, then line two baking trays and preheat the oven to 425°F (220°C)*.
4

Flatten the [baby potatoes] on the baking tray into 1 cm thick disks using the bottom of a cup.
5

Brush the spiced oil onto the smashed [baby potatoes], reserving the leftover oil for later. Bake for 20 minutes.
6

Give the potatoes a flip, brush on the leftover oil and bake for another 20-30 minutes until golden and slightly crispy.
7

Meanwhile, mix together the soy yogurt (195 g), vegan mayonnaise (120 g), lemon juice (1 quantity), garlic cloves (1 clove), dijon mustard (10 ml), agave syrup (8 ml) and salt (1.52 g) in a large bowl.
8

Add the cucumber (1 quantity), red onion (0.5 quantity), fresh parsley (2 g) and fresh dill (2 g) and mix again.
9

When the [baby potatoes] are done, let them cool for a few minutes, then toss them in the large bowl as well, and serve. Enjoy!