Crispy Smashed Potato Salad

• servings: 4 servings
• active time: 5 minutes
• total time: 1 hour 5 minutes

Ingredients

2 lbs baby potatoes, (scrubbed)

1 tbs olive oil

salt and pepper (to taste)

3/4 cup Greek yogurt

1/2 cup kewpie mayo

2 tsp Dijon mustard

1/2 large lemon, (juiced)

2 tsp red wine vinegar

1 large garlic clove, (minced)

1/4 cup fresh dill, (chopped)

1/4 cup fresh parsley, (chopped)

1 medium cucumber, (seeded + fine chop)

1 shallot, (fine chop)

Directions

Potatoes:

Preheat your oven to 425℉. Line an XL baking sheet with parchment paper.

Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!

Save some crispy brown potato bits on the side for garnish.

Salad:

Make sure you scoop out/deseed the cucumber so that the salad does not become watery!

Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.

Assembly:

Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato bits, dill and black pepper. Refrigerate leftovers.

Nutrition

• Calories: 438 kcal
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.1 g
• Cholesterol: 14 mg
• Sodium: 225 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 10 g