Boil the potatoes

• Place the baby potatoes in a pot of salted water.
• Boil until fork tender, then drain well.

Smash and roast

• Spread the potatoes on a baking tray and smash each one flat with the bottom of a glass.
• Drizzle with olive oil and season with salt and pepper.
• Roast at 220 °C until golden and crispy.

Make the creamy dill dressing

• Mix the Greek yogurt, mayonnaise, chopped pickles, dill, lemon juice and grated garlic.
• Season with salt and pepper to taste.

Assemble the salad

• Arrange the crispy smashed potatoes on a plate.
• Spoon over the creamy dressing and top with red onion and cucumber.