Ingredients:

• 500–700 g small potatoes
• A little olive oil
• Salt Natural Life
• Pepper Natural Life
• Paprika Natural Life

For the dressing:

• 1 ½ cups strained yoghurt
• 1/2 cup mayonnaise
• 1 tbsp mustard
• Juice of 1 lemon
• A little vinegar
• 2 tbsp finely chopped garlic
• 1 tsp salt Natural Life
• 1 tsp pepper Natural Life
• 1 tsp garlic powder Natural Life
• 1 tbsp dried parsley Natural Life
• 1 tbsp finely chopped fresh chives
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• 3 spring onions, finely chopped

Instructions:

• Boil the potatoes in salted water until tender, then drain.
• Spread them on a baking tray and gently press them down with the bottom of a glass to slightly crush them open.
• Drizzle with olive oil, sprinkle with salt, pepper, and paprika, and bake at 200°C (390°F) until crispy.
• For the dressing, mix the strained yoghurt, mayonnaise, mustard, lemon juice, a little vinegar, salt, pepper, garlic powder, chopped garlic, dried parsley, and chives, in a bowl.
• Add the spring onions, cucumber, and red onion, mix well, then gently fold in the crispy potatoes and serve.