A creamy and healthier vegan potato salad made without cream, featuring baby potatoes, red onion, cucumber, and a delicious dressing made of vegan yogurt, mayonnaise, herbs, garlic, salt, and pepper.
1: Boil the baby potatoes until fork tender.
2: Preheat oven or air fryer to 190°C.
3: On a prepared baking tray, add your potatoes.
4: Smash your potatoes with the back of a glass. Add some olive oil, salt, and pepper, and mix well.
5: Roast in the oven for 30-40 minutes until crispy or air fry for 20 minutes.
6: While the potatoes are cooking, mix all the dressing ingredients together. Then add in your cucumber and red onion.
7: Once the potatoes are cooled, add them to the bowl. Mix well until all potatoes are coated.
