Roast potato salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Parboil the new potatoes, drain and leave in the strainer for 2 minutes.

Step 2

2. Lay out the potatoes on a large tray lined with baking paper. Using the bottom of a glass, press the potatoes flat.

Step 3

3. Drizzle with olive oil, salt and pepper. Cook in the oven at 180C for 40-50minutes.

Step 4

4. Slice the cucumber, remove the inside to stop the sauce getting watery.

Step 5

5. Make the sauce by mixing together mayo, yogurt, mustard, vinegar, salt, pepper, honey, dill, chives and cucumber.

Step 6

6. Once the potatoes are really crispy, remove and stir into the sauce. Garnish with sliced spring onions and crispy onions