Crispy Potato Salad
2 tablespoons of olive oil
Salt
1-2 cucumbers
- ½ red onion
Zest of 1 lemon – grated
- Juice of half a lemon
1-2 cloves of garlic – crushed
Salt
Olive oil
For the potatoes: Put water in a pot and bring it to a boil. Add the peeled baby potatoes to the boiling water and blanch for 10-12 minutes. Heat a pan on the stove. Drain the blanched potatoes and add them to the heated pan. Add butter and olive oil and begin cooking. Add the sweet potatoes, diced into large cubes, to the pan and continue cooking.
For the salad: In a mixing bowl, combine the cucumber (seeded and thinly sliced), finely chopped onion, chopped dill, parsley, and fresh mint. In a separate bowl, combine the yogurt, mayonnaise, mustard, lemon zest, lemon juice, white vinegar, crushed garlic, salt, pepper, and olive oil. Add the prepared greens to the dressing and spread on a serving plate. Add the crispy potatoes on top of this mixture and mash them together. Serve chilled.
