CRISPY SMASHED POTATO SALAD WITH BOURSIN CREAM! Literally one of

CRISPY SMASHED POTATO SALAD WITH BOURSIN CREAM! Literally one of the best potato salads I have made—thanks for the inspo 🙏 • For the potatoes: 1 1/2 lbs baby gold potatoes Olive oil Salt Pepper • For the salad: 3/4 cup unsweetened yogurt 2-3 oz Boursin cheese 1 tsp dried dill 1 tsp whole grain mustard (or any mustard) 1/2 tsp salt 1/4 tsp pepper 3/4 cup finely chopped English cucumber, seeds removed before chopping 3/4 cup finely chopped red bell pepper 1/2 cup minced red onion 1/2 cup finely chopped fresh parsley • 1️⃣Preheat the oven to 425. Drizzle about 1 tablespoon of olive oil onto a sheet pan and set aside.2️⃣Bring a large pot of salted water to a boil. Add the potatoes and cook for about 10 to 14 minutes, until fork tender. Drain the water, then, place the potatoes onto the sheet pan.3️⃣Use the bottom of a flat bottomed cup to mash the potatoes. Drizzle with a couple more tablespoons of olive oil, then season with salt and pepper. Place the potatoes in the oven for about 30 to 40 minutes, tossing a few times. They are done when they are crisp.4️⃣While the potatoes roast, make the remaining salad. Add the yogurt, Boursin, mustard, salt, dill and pepper to a large bowl and whisk until smooth. Add the cucumber, bell pepper, red onion and parsley, then mix together to make a creamy mixture. 5️⃣When the potatoes are done, chop them up if they are not broken up into small pieces. Add most of the potatoes to the creamy mixture, reserving a small handful to top off the salad. Toss everything together until the potatoes are well coated.6️⃣Serve the potatoes topped with the reserved crispy potatoes and the parsley. •

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1️⃣Preheat the oven to 425. Drizzle about 1 tablespoon of olive oil onto a sheet pan and set aside.2️⃣Bring a large pot of salted water to a boil. Add the potatoes and cook for about 10 to 14 minutes, until fork tender. Drain the water, then, place the potatoes onto the sheet pan.3️⃣Use the bottom of a flat bottomed cup to mash the potatoes. Drizzle with a couple more tablespoons of olive oil, then season with salt and pepper. Place the potatoes in the oven for about 30 to 40 minutes, tossing a few times. They are done when they are crisp.4️⃣While the potatoes roast, make the remaining salad. Add the yogurt, Boursin, mustard, salt, dill and pepper to a large bowl and whisk until smooth. Add the cucumber, bell pepper, red onion and parsley, then mix together to make a creamy mixture. 5️⃣When the potatoes are done, chop them up if they are not broken up into small pieces. Add most of the potatoes to the creamy mixture, reserving a small handful to top off the salad. Toss everything together until the potatoes are well coated.6️⃣Serve the potatoes topped with the reserved crispy potatoes and the parsley.