Smashed Potato Salad
Crispy potatoes with a delicious creamy sauce
Equipment
- 1 large pot
- 2 sheet pans lined with parchment paper
- strainer
- fork
- cutting board & sharp knife
- large mixing bowl
- measuring spoons & cups
Ingredients
Smashed Potatoes
- 3 lbs baby yukon gold potatoes or baby red potatoes
- 1 TBS olive or avocado oil
- salt & pepper
Dressing
- 1 cup plain greek yogurt
- 1/2 cup mayonnaise
- 1 TBS lemon juice
- 1-2 tsp minced garlic
- 1/2 medium cucumber, peeled & finely chopped
- 1/4 medium red onion, diced small
- 1 TBS chives, diced
- 2 green onion, diced
- 1/4 cup curly parsley, chopped
- 1 TBS fresh dill, chopped finely
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 425 degrees. Line 2 sheet pans with parchment paper.
- Rinse & scrub potatoes. Place into a large pot and fill with water to 1 inch above potatoes. Place on burner and bring to a boil. Lower heat to a medium high and allow to cook until potatoes are fork tender about 12-15 minutes. Drain potatoes.
- Place cooked potatoes onto 2 sheet pans spaced about 2 inches apart. Take a fork and smash each potato flat. Drizzle oil onto potatoes and spread evenly. Sprinkle potatoes with salt & pepper.
- Place in preheated oven for 45-1 hour until crispy & golden brown.
- In large mixing bowl combine yogurt, mayonnaise, lemon juice, garlic, cucumber, red onion, chives, green onions, parsley, dill, salt & pepper.
- Remove potatoes from oven. Allow to cool for a few minutes. Place smashed potatoes on a cutting board & chop into bite size pieces.
- Add smashed potatoes to mixing bowl with mayonnaise mixture and mix well. Refrigerate to chill.
