Description
A hearty and flavorful crispy smashed potato salad, perfect for gatherings or weeknight dinners.
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
- Prepare the Potatoes: Wash the baby Yukon gold potatoes thoroughly. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes until tender.
- Crispy Smashed Potatoes: Drain potatoes and let cool for a few minutes. Preheat oven to 425°F (220°C). On a baking sheet, smash each potato gently with a fork, drizzle with olive oil, and sprinkle with salt and pepper.
- Bake the Potatoes: Bake in the preheated oven for 25-30 minutes until crispy and golden brown.
- Make the Dressing: In a medium bowl, combine Greek yogurt, light mayo, Dijon mustard, pickle juice, and garlic paste. Mix until smooth.
- Combine the Salad: Chop the warm baked potatoes and mix with dill, parsley, celery, pickles, scallions, and feta if using. Pour dressing over and mix gently.
- Serve the Salad: Adjust seasoning if necessary. Serve warm, at room temperature, or chilled.
Notes
For extra crispiness, ensure the potatoes have enough space on the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg