Crispy Smashed Potato Salad

1: Place your potatoes in a pot of cold, salted water. Bring to the boil, then simmer until fork tender (25-30 minutes). Meanwhile, pre-heat your oven to 200 degrees Celsius.

2: While the potatoes boil, make the dressing. In a mixing bowl, combine mayo, yoghurt, lemon juice, and garlic. Then finely dice the gherkins, cucumber, onion, chives, and dill, adding to the bowl. Mix well to combine, then season to taste with salt and pepper. Leave to sit in the fridge until serving.

3: Once the potatoes are fork tender, allow to steam dry completely. Then, on a large lined baking tray, place and flatten the potatoes with the bottom of a glass, being careful not to overcrowd.

4: Sprinkle with your seasonings of choice, then drizzle generously with olive oil. Roast for 30-45 minutes, turning halfway, until completely crisp and golden. You may need to add a splash more oil if required.

5: Allow the potatoes to cool once cooked, then in a large mixing bowl spoon 1/2 the dressing. Pour in the potatoes, then mix carefully to fully coat. Add more dressing as required, then finish with more fresh herbs. Serve as a side, or simply enjoy!