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🥔 Crispy Smashed Potato Salad

Prep time 15 minutes, cook time 60 minutes, serves 4
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 4 Bowls
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs baby potatoes
  • 3 tbsp olive oil
  • Salt and pepper
  • 3/4 cup Greek yogurt
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • Juice of 1/2 lemon
  • 1 garlic clove minced
  • 1/4 cup chopped parsley
  • 1 dill pickle chopped
  • 1 shallot chopped
  • Scallions for garnish

Equipment

  • Baking sheet
  • Pot
  • Mixing bowl
  • Potato masher

Method
 

  1. Preheat oven to 425°F.
  2. Boil potatoes in salted water for 7-8 minutes until fork tender.
  3. Drain and let cool slightly, then pat dry.
  4. Smash potatoes on a baking sheet.
  5. Drizzle with olive oil and season.
  6. Roast for 45-60 minutes until crispy.
  7. Mix dressing ingredients in a bowl.
  8. Toss warm potatoes with dressing.
  9. Garnish and serve.

Notes

Do not overboil potatoes.
Dry them well for maximum crispiness.
Serve fresh for best texture.