Crispy potato salad ????

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Ingredients

4 Kestrel potatoes*
2 tbsp white vinegar
sea salt, to season
½ cup (140g) Greek yoghurt
1 cup fresh herbs, firmly packed (tarragon, dill, mint, parsley, coriander)
1 bunch chives, chopped
juice of 2 lemons
2 cloves garlic, crushed
1 tbsp baby capers, drained
1 avocado, flesh quartered
1 tbsp olive oil
250g mixed baby tomatoes, halved
250g baby cucumbers, chopped
½ red onion, finely sliced
200g fire roasted capsicum, sliced
½ cup each of mint, parsley and coriander
oil for deep frying (vegetable, canola, or other neutral oil)

Method
Slice potatoes using a crinkle cutter to 5mm thick. Place in a bowl of cold water and soak for 10 minutes.
Drain potatoes and transfer to a large saucepan of salted cold water and the vinegar (it should be around 2 litres of water).
Bring to a boil over high heat, cook for 6-8 minutes, until just tender.
Drain and cool on a wire rack over a tray, then transfer to the fridge to chill.
Combine the yoghurt, mixed herbs, half the chives, lemon juice, garlic, capers, avocado and oil in a blender.
Puree until smooth, season with salt and pepper.
Combine the tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
Heat the oil in a deep saucepan to 200°C (390°F).
Deep fry potatoes in batches for 3-4 minutes, until golden and crisp. Drain on a wire rack and season with salt.
Drizzle the salad with the dressing and top with the chips. Toss until well combined then serve immediately.
*Alternatively, use King Edward, Russet, Sebago, Maris Piper

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