Boil the potatoes

• Place the potatoes in a pot of salted water.
• Boil until fork tender.

Smash and season

• Drain the potatoes and smash them on a baking tray.
• Drizzle generously with neutral oil and season with salt and pepper.

Bake until crispy

• Bake at 200 °C until golden brown and crispy.

Make the dressing

• Mix the light mayonnaise and Greek yogurt in a bowl.
• Add the lemon juice and crushed garlic.
• Stir in the chopped dill and chives.

Add celery and bacon

• Add the diced celery and crispy bacon.
• Mix until smooth and well combined.

Combine with the potatoes

• Fold the crispy smashed potatoes into the dressing.
• Serve right away.