Smashed Potato Salad

1. Preheat the combination microwave to 220°C for 25 minutes with 300W. Line a metal baking tray with parchment.

2. Boil the potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste.

3. Put the potatoes in the preheated combi oven and cook until golden brown and crispy.

4. Save some crispy brown potato pieces on the side for garnish.

5. Whisk together the yoghurt, mayonnaise, Dijon, lemon juice, vinegar, garlic, dill, parsley, salt, and pepper to taste. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.

6. Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato pieces with dill and black pepper.