Boil the potatoes in a pot for 15-20 minutes.

Drizzle a little olive oil onto a baking tray, place the potatoes on it, and use the bottom of a glass to press down and smash them.

Season the potatoes with salt and pepper, drizzle more olive oil on top, and bake in a preheated oven at 180°C (with fan) until they are crispy.

Finely chop the onion, cucumber, spring onion, and parsley.

In a bowl, combine the OLYMPUS 2% Strained Yogurt, lemon juice, salt, pepper, garlic powder, and olive oil, and mix with a spoon.

Add the chopped vegetables and the smashed potatoes to the sauce, and mix everything together thoroughly.

Serve, and the most delicious, refreshing smushed potato salad is ready to enjoy.

Enjoy your meal!