Crispy Smashed Potato Salad (Print Version)
# Ingredients:
01 -
2 pounds baby potatoes
02 -
3 tablespoons olive oil, divided
03 -
1⁄2 teaspoon salt
04 -
1⁄4 teaspoon pepper
05 -
3⁄4 cup Greek yogurt
06 -
1⁄2 cup kewpie mayonnaise (or regular mayonnaise)
07 -
2 teaspoons Dijon mustard
08 -
1⁄2 lemon, juiced
09 -
1 garlic clove, minced
10 -
1⁄4 cup fresh parsley, chopped
11 -
salt and pepper, to taste
12 -
1 dill pickle, finely chopped
13 -
1 shallot, finely chopped
14 -
1-2 scallions, for garnish (optional)
# Instructions:
01 -
Preheat the oven to 425°F and line a baking sheet with parchment paper. Use two sheets if necessary.
02 -
Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes or until just fork-tender. Drain and let cool slightly.
03 -
Pat the potatoes dry with a paper towel and transfer them to the prepared baking sheet. Gently smash each potato to 1/4-inch thickness using a potato masher or the bottom of a glass.
04 -
Brush the potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast in the oven for 45-60 minutes, flipping halfway through, until golden brown and crispy.
05 -
While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, and parsley until smooth. Stir in the chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate.
06 -
When the potatoes are done, remove them from the oven and let cool for 10 minutes. Save some crispy potato bits for garnishing. Transfer the potatoes to a large bowl and gently toss with the herbed yogurt dressing until evenly coated. Garnish with chopped scallions and reserved crispy potato bits.