Easy
55'
4
INGREDIENTS
For the crispy potatoes
500 g baby potatoes
80 g olive oil
Salt
Freshly ground black pepper
For the salad
1 cucumber
3 spring onions
1/4 bunch parsley
1/4 bunch dill
1 red onion
1 roasted Florina pepper
100 g Condito Mustard&Mayo sauce
100 g buttermilk or kefir
Juice of 1/2 lemon
Salt
Freshly ground black pepper
Implementation
For the potatoes
Place the baby potatoes in a deep pot and cover them with water. Boil for 15–20 minutes, until they are fully tender and easily mashable.
Preheat the oven to 200°C (fan).
Drain the potatoes and transfer them to a 28×38 cm baking tray lined with parchment paper. Add olive oil, salt, and pepper, and gently press the potatoes flat using a spatula to spread them out evenly. (The thinner they are, the crispier they will become.)
Bake in the middle rack of the oven for 40–45 minutes. Remove and let cool for 30 minutes.
For serving
In a mixing bowl, add the Mustard&Mayo sauce, buttermilk (or kefir), lemon juice, salt, and pepper. Whisk well until fully combined.
Finely chop the cucumber, spring onions, parsley, dill, roasted Florina pepper, and slice the red onion thinly. Add all the chopped ingredients to the bowl with the dressing. Mix thoroughly, then add the crispy potatoes, broken into medium-sized chunks.
Toss everything together and serve immediately.
