Crispy potato salad for May Day

Recipe

1 kg of small potatoes, washed
1 tbsp olive oil
salt and pepper to taste
3 dl Greek yoghurt
1 dl mayonnaise
2 tsp Dijon mustard
1/2 a lemons juice
2 tsp red wine vinegar
1 large clove of garlic, finely chopped
1/2 dl fresh dill, chopped
1/2 dl fresh parsley, chopped.
1/2 a cucumber, finely chopped.
1 shallot, finely chopped

Instructions

Preheat the oven to 220°C. Cook the potatoes for 8 minutes or until they are soft. Drain and transfer to a baking tray. Use the bottom of a glass to smash them flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy! Mix the yoghurt, mayonnaise, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if necessary. Stir in the cucumber and shallot, cover and refrigerate while the potatoes are in the oven. When the potatoes have cooled for 5 minutes, chop them into smaller pieces and mix them into the salad so that they are completely covered.