No Mayo Crispy Smashed Potato Salad with Zita Yogurt Dressing. Its perfect for BBQ’s for or any dinner table as the yogurt pairs well with any dish Serves 6–8 For the potatoes * 12 baby potatoes * Olive oil * Sea salt * Black pepper For the salad & dressing * 1 450gr tub Zita Light Yogurt * 4 Persian cucumbers, diced * 2 shallots, finely chopped * 6 pickled gherkins, diced * Fresh dill, finely chopped * 2 tbsp Dijon mustard * 2 tbsp red wine vinegar * Olive oil * Sea salt * Black pepper Method Start by boiling the baby potatoes until fork tender. While the potatoes cook, prepare the salad ingredients by chopping the cucumbers into evenly sized cubes. Finely chop the shallots for a slight spicy kick, then dice the pickled gherkins to add acidity and crunch. Once the potatoes are ready, line a baking tray with parchment paper and drizzle over some olive oil. Place the potatoes on the tray with enough space between them. Add a little extra olive oil on top so the seasoning sticks properly. Using the base of a cup, gently smash the potatoes flat. Season with sea salt and black pepper, then bake until golden and crispy. For the dressing, add the Zita Light Yogurt to a bowl. Add the chopped dill, Dijon mustard, red wine vinegar, olive oil, sea salt, and black pepper. Mix until smooth and creamy. In a large serving dish, add the cucumbers, shallots, and gherkins. Add the crispy smashed potatoes, then pour over the yogurt dressing and gently mix everything together. Plate the salad and finish with extra crispy potatoes and another spoon of dressing on top before serving. A light, refreshing potato salad with no mayo, packed with crunch, freshness, and the perfect balance of creamy and crispy textures Thanks @noel_chef for the inspiration 🤍 #zitayogurt
