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Crispy Smashed Potato Salad

Servings: 8

Ingredients

  • 4 lbs baby potatoes scrubbed
  • 2 Tbls olive oil
  • salt + pepper to taste
  • 1.5 c plain Greek yogurt
  • 1 c kewpie mayo
  • 1/4 c dijon mustard
  • 1 large lemon juiced
  • 1/4 c red wine vinegar
  • 2 cloves garlic minced
  • 1/2 c fresh dill chopped
  • 1/2 c fresh parsley chopped
  • 2 med cucumbers seeded + finely chopped
  • 2 shallots finely chopped

Instructions

  • Preheat oven to 425F. Line a large baking sheet with parchment paper.
  • Boil potatoes in a large pot for 7 minutes, or until fork tender. Drain and allow to cool slightly before transferring them to the being sheet.
  • Using the bottom of a glass, smash each potato flat. Brush or spray 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.
  • Meanwhile, whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste.
  • Mix in the seeded, chopped cucumber and shallots, then cover and refrigerate while the potatoes roast.
  • Once the potatoes have cooled for 5 minutes, fold them into the dressing so that they are completely coated. Garnish with crispy potato bits, dill and black pepper.