Crispy Asian-Style Potato Salad

Ingredients: The ingredient amounts are for two portions.

• Baby Potatoes 375g or 13.2oz
• Salt pinch
• Black Pepper twist
• Olive Oil 1 tsp
• Soy Sauce ½ tbsp
• Rice Vinegar ½ tbsp
• Garlic 1 clove
• Ginger 1 tsp
• Spring Onion 1
• Fresh Coriander 1 tbsp
• White Sesame Seeds 1 tbsp
• Black Sesame Seeds 1 tbsp
• Lighter than Light Mayo 2 tbsp
• Greek Yoghurt 2 tbsp, 0% fat
• Tahini 1 tbsp
• Lime Juice & Zest 1 lime

Instructions:

Bring a pot of salted water to a boil. Add the baby potatoes and boil for about 15
minutes, or until fork-tender.

Preheat oven to 220°C (428°F). Drain the potatoes and transfer them to a lined
baking tray. Use the back of a spoon or glass to gently smash each one flat. Drizzle
with olive oil, season with salt and pepper, and roast for 20–25 minutes until
golden and crispy.

While the potatoes roast, combine the mayonnaise, yoghurt, tahini, chilli crisp, lime
zest and juice, soy sauce, vinegar, garlic, ginger, spring onion, and coriander in a
bowl. Stir well until smooth and creamy.

Once the potatoes are crispy, remove them from the oven and let cool slightly.
Toss gently in the dressing or serve the dressing spooned over the top. Garnish
with toasted sesame seeds and extra herbs if desired.