Crispy squash potato salad with Parmesan

Ingredients for 4 servings:

• 1 kg of small potatoes or variety of your choice
• 80 g Parmesan, grated
• 300 g Greek yogurt
• 80 g mayonnaise
• 2 tbsp mustard, medium hot
• 1 cucumber(s)
• ½ lemon(s), juice
• 1 small onion(s), red
• 1 clove(s) garlic
• 1 tsp paprika powder
• 1 handful of dill
• 2 handfuls of parsley
• e.g. salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

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Wash the potatoes thoroughly and boil them. When they are almost done, drain them and set aside. Place the grated Parmesan cheese on a baking sheet and spread the potatoes evenly over the surface of the sheet. Mash the potatoes with a glass. Season with salt and pepper as desired and drizzle with 1 tablespoon of oil. Place the sheet in the oven at 180°C (top/bottom heat) for about 45 minutes, until the potatoes are crispy. In the meantime, prepare the rest of the salad. Chop everything into bite-sized pieces and mix together. Add fresh dill and parsley and season with paprika, salt and pepper. Remove the potatoes from the oven and let them cool slightly, then toss them with the salad. Enjoy lukewarm – but they also taste deliciously crunchy cold thanks to the Parmesan cheese.