Crispy smashed potato salad

This crispy smashed potato salad is the latest trend on social media. We've adapted the recipe to be low-histamine for you. Sooo delicious!

This recipe is   

• vegan
• suitable for a low-histamine diet  
• lactose-free  
• gluten-free  

Preparation time   

30 minutes + 45-60 minutes baking time  

Ingredients  

• 300g potatoes  
• 200 g coconut yogurt (1)  

• ½ bunch of parsley  
• ½ cucumber  
• A little fresh mint  
• Some chives (1)  
• HistaFood Organic Herb Salt  
• Olive oil  

preparation  

• Wash, peel, and boil the potatoes in salted water until soft.  
• Preheat oven to 220°C (top/bottom heat).  
• Line a baking tray with parchment paper and spread the potatoes on it.  
• Flatten the potatoes with the bottom of a glass.  
• Brush with a little olive oil  
• Bake in a preheated oven for 45-60 minutes until crispy.  
• Meanwhile, wash and finely chop the parsley, mint, and chives.  
• Wash the cucumber and cut it into cubes.  
• Mix coconut yogurt, parsley, cucumber, mint and chives and season with HistaFood organic herb salt.  
• Remove the potatoes from the oven and let them cool.  
• Then stir in the coconut yogurt and serve immediately.  

Our HistaFood tip  

You can also add any vegetables you like to the salad, such as bell peppers, lamb's lettuce or onions (1). 

Prepared with