Parboil the new potatoes, drain and leave in the strainer for 2 minutes.
Lay out the potatoes on a large tray lined with baking paper. Using the bottom of a glass, press the potatoes flat.
Drizzle with olive oil, salt and pepper. Cook in the oven at 180C for 40-50minutes.
Slice the cucumber, remove the inside to stop the sauce getting watery.
Make the sauce by mixing together mayo, yogurt, mustard, vinegar, salt, pepper, honey, dill, chives and cucumber.
Once the potatoes are really crispy, remove and stir into the sauce. Garnish with sliced spring onions and crispy onions - enjoy!
