Crispy Smashed Potato Salad

Name: Crispy Smashed Potato Salad
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 lbs baby potatoes, scrubbed; 1 tbs olive oil; salt to taste; 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

6 steps

Prep:5minCook:1h

Updated at: Tue, 27 Feb 2024 05:33:42 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories458.5 kcal (23%)

Total Fat23.8 g (34%)

Carbs44.6 g (17%)

Sugars2.7 g (3%)

Protein10.9 g (22%)

Sodium451.2 mg (23%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

for the potatoes

2 lbsbaby potatoes

1 Tbsolive oil

for the salad

¾ cupgreek yogurt

½ cupKewpie mayo

2 tspdijon mustard

0.5lemon

large, juiced

2 tspred wine vinegar

¼ cupfresh parsley

chopped

1cucumber

medium, seeded + fine chop

1shallot

fine chop

Instructions

for the potatoes

Step 1

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

Step 2

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!

Step 3

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

for the salad

Step 4

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

Step 5

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.

Step 6

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.