Crispy Smashed Potato Salad (Print Version)

# Ingredients:

01 - 2 pounds baby yellow potatoes.
02 - 3 tablespoons olive oil, divided.
03 - 1/2 teaspoon salt.
04 - 1/4 teaspoon black pepper.
05 - 3/4 cup plain Greek yogurt.
06 - 1/2 cup kewpie or regular mayonnaise.
07 - 2 teaspoons Dijon mustard.
08 - Juice of 1/2 lemon.
09 - 1 garlic clove, minced finely.
10 - 1/4 cup fresh parsley, chopped.
11 - 1 dill pickle, diced small.
12 - 1 shallot, finely chopped.
13 - 1-2 green scallions for garnish.

# Instructions:

01 - Cook potatoes in salted water for 7-8 minutes until just tender when pierced. Drain and cool slightly.
02 - Heat oven to 425°F. Pat potatoes dry and place on lined baking sheet. Gently smash each one with a glass bottom.
03 - Brush smashed potatoes with olive oil, season with salt and pepper. Roast 45-60 minutes, flipping once, until golden and crispy.
04 - Mix olive oil, yogurt, mayo, mustard, lemon juice, garlic and parsley until smooth. Stir in chopped pickle and shallot. Season to taste.
05 - Let potatoes cool briefly. Save some crispy bits for topping. Gently toss potatoes with dressing.
06 - Top with reserved crispy bits and scallions. Serve while still warm.

# Notes:

01 - Don't overcook potatoes or they'll fall apart when smashed.
02 - Dry potatoes thoroughly for maximum crispiness.

Back