Description
A delightful crispy smashed potato salad with fresh herbs and a creamy dressing.
Ingredients
Scale
- 2 lbs baby Yukon gold potatoes
- 2 tablespoons extra virgin olive oil or olive oil spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh chopped dill
- 1/4 cup fresh chopped parsley
- 1/2 cup chopped celery
- 1/3 cup chopped pickles
- 1/4 cup chopped scallions
- 1/3 cup crumbled feta cheese (optional)
- 1/2 cup plain Greek yogurt
- 1/2 cup light mayo
- 2 teaspoons dijon mustard
- 2 tablespoons pickle juice
- 1 tablespoon garlic paste or minced garlic
- Salt and pepper to taste
Instructions
- Cook the baby Yukon gold potatoes until tender. Drain and let them cool slightly.
- Preheat your oven while you prepare the dressing.
- Mix the Greek yogurt, light mayo, dijon mustard, and pickle juice in a bowl. Season with salt and pepper.
- Place the potatoes on a baking sheet and gently smash each potato with a fork or glass until they are flat.
- Drizzle the smashed potatoes with olive oil and sprinkle with kosher salt and black pepper.
- Bake in the preheated oven until golden brown and crispy, about 25-30 minutes.
- Cool the potatoes slightly and mix them with the dressing.
- Add fresh herbs, celery, pickles, scallions, and feta cheese. Toss gently to combine.
Notes
Serve as a side with grilled chicken, burgers, or fish. Best consumed within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg