Crispy potato salad 🥗

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 #shorts