Crispy smashed potato salad

Ingredients

• 4 potatoes
• Olive oil
• Salt, pepper, paprika, garlic powder
• 1/2 red onion, sliced
• 1/2 bell pepper, diced
• 1 celery stalk, sliced
• 1 avocado, diced
• Cilantro and parsley, chopped
• 2 garlic cloves, minced
• Juice of 1/2 lemon or lime
• Yogurt or cottage cheese, for the dressing
• Balsamic and olive oil
• Paprika, garlic powder, salt and pepper (for the dressing)

Instructions

1. Boil the potatoes in salted water until tender, about 15 minutes.
2. Transfer to a baking tray, smash each one flat, and season with olive oil, salt, pepper, paprika and garlic powder.
3. Roast in the oven or air fryer at 200°C (400°F) for 30–35 minutes, until deeply golden and crisp.
4. Meanwhile, whisk the yogurt with the garlic, citrus juice, a splash of balsamic, olive oil and the spices.
5. Toss the hot crispy potatoes with the onion, bell pepper, celery, avocado and herbs, coat with the dressing and serve immediately.