Spud Luck: Crispy Smashed Potato Pickle Salad

Grab this

• 900 g (2 lb) baby potatoes
• 2 tablespoons olive oil
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 1/2 cup sliced dill pickles
• 1/4 small red onion, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh dill
• 1/2 cup unsweetened plain plant-based yogurt
• 2 tablespoons vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle brine
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder

Do this

1. Heat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
2. Put the potatoes in a pot, cover with cold water and add 1/4 teaspoon of the salt. Bring to a boil, then simmer for 15 to 18 minutes, until a knife slides easily into the centres. Drain well and let them steam dry for 5 minutes.
3. Arrange the potatoes on the prepared pan. Use the bottom of a sturdy glass or measuring cup to press each potato to about 1.5 cm (1/2 inch) thick.
4. Drizzle the potatoes with olive oil and sprinkle with the remaining 1/2 teaspoon salt and the black pepper. Roast for 22 to 26 minutes, until the edges are deeply golden and crisp.
5. While the potatoes roast, whisk the plant-based yogurt, vegan mayonnaise, Dijon mustard, pickle brine, lemon juice and garlic powder in a large bowl.
6. Let the roasted potatoes cool for 5 minutes. Add them to the dressing with the pickles, red onion, green onions and dill.
7. Fold gently so the potatoes stay craggy and crisp. Serve warm or at room temperature.