1hr 15mins
750g Scotty Brand baby potatoes
2-3 tablespoons olive oil
250g Greek yoghurt
1 heaped tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon garlic purée
Juice of 1 lemon
Handful of chives (around 15-20)
3 stalks of dill
1 gherkin
Salt and pepper
Preheat the oven to 200°.
Boil the Scotty Brand Baby Potatoes until they're soft enough to pierce with a fork.
Drain the potatoes and spread out on a baking paper lined oven tray.
Using the base of a glass squish down each potato to get the smashed potato effect.
Brush each potato generously with olive oil.
Place into the oven for 45 minutes.
While your potatoes are cooking make your salad dressing, start by chopping your dill, chives, and gherkin into small pieces.
Add the Greek yoghurt, mayo, lemon juice, Dijon mustard and garlic puree to a large bowl and mix well.
Stir in your herbs and gherkin.
Once the potatoes are ready add these to the bowl and mix everything together.
Serve and enjoy!
