HAM & CRISPY POTATO SALAD savoury yoghurt bowl
Directions
- 1Wash and chop your baby potatoes into thirds.
- 2Bring water to a boil in pan, salt the water and pop in potatoes for about 5 minutes (until fork tender).
- 3Remove potatoes, smoosh down with the bottom of a glass, spray with fry light and season with smoked paprika, oregano, onion powder, garlic granules.
- 4Pop potatoes into air fryer on 200C for 20 minutes (shaking every so often to stop sticking).
- 5When there’s 3-5 minutes left, pop your ham into the air fryer.
- 6In a bowl, mix your yoghurt, cottage cheese, lemon juice, garlic paste, mustard, parsley, green section of spring onion, salt and pepper, a pinch of chives and dill.
- 7Top your yoghurt with your potatoes and fried ham (chopped into smaller pieces).
- 8Toss.
- 9Enjoy!
Ingredients
- 200 g thick Greek yoghurt
- 80 g cottage cheese
- squeeze lemon juice
- 0.5 tsp garlic paste
- 0.5 tsp mustard
- fresh parsley
- green section of spring onion
- salt
- pepper
- pinch chives
- pinch dill
- 200 g baby potatoes
- smack smoked paprika
- smack oregano
- smack onion powder
- smack garlic granules
- 50 g ham
Equipment
panair fryerglassbowl
Tips
- Shake potatoes every so often in the air fryer to stop sticking.
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