Smashed Baby Potato Salad (Print Version)
# Ingredients:
→ Potato Base
01 -
2 lbs baby potatoes, washed and cleaned
02 -
1 tablespoon olive oil
03 -
Salt and black pepper to your liking
→ Creamy Dressing
04 -
¾ cup thick Greek yogurt
05 -
½ cup Japanese-style mayo (Kewpie)
06 -
2 teaspoons smooth Dijon mustard
07 -
Juice squeezed from half a big lemon
08 -
2 teaspoons tangy red wine vinegar
→ Fresh Ingredients
09 -
1 large garlic clove, minced fine
10 -
¼ cup fresh dill, chopped
11 -
¼ cup parsley, finely chopped
12 -
1 medium cucumber, de-seeded and chopped small
13 -
1 shallot, diced into tiny pieces
# Instructions:
01 -
Set your oven to 425°F and line a big baking sheet with parchment
02 -
Boil potatoes for 7 minutes, drain, and dry. Lay them on a sheet, then press them flat with a glass. Brush with oil and sprinkle salt & pepper
03 -
Put potatoes in the oven and bake for 50-60 minutes until crunchy and golden. Save some crispy crumbs for topping later
04 -
Stir together yogurt, mayo, mustard, lemon juice, and vinegar. Mix in garlic, herbs, salt, and pepper, then fold in chopped cucumber and shallot
05 -
Cool the baked potatoes for 5 minutes. Toss them in with the dressing until they're evenly coated. Garnish with dill, crispy bits, and pepper
# Notes:
01 -
Switch to non-dairy yogurt and mayo to make it vegan
02 -
Seed the cucumber to stop the salad from turning watery
03 -
Keep crispy potato bits for extra topping
04 -
Store leftovers in the fridge