CRISPY SMASHED POTATO SALAD A SUMMER DELIGHT

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Cauliflower provides a lower-carb alternative.

Scrub the baby Yukon Gold potatoes well.

Place the potatoes into a large pot and fill it with water until it's about 1 inch above the potatoes.

Turn the heat to high and bring the water to a boil.

Once boiling, reduce the heat to medium-high and let the potatoes simmer for 12 to 15 minutes until fork tender.

Drain the potatoes and place them onto a sheet pan, giving them lots of space.

Smash each potato with a fork until it breaks.

Drizzle cooking oil over each smashed potato and use a basting brush to coat them.

Season the potatoes with salt and cracked black pepper.

Preheat the oven to 425°F.

Bake the potatoes for about 45 minutes to an hour until they are golden brown and crispy.

In a large bowl, add 1 cup of Greek yogurt and 1/2 cup of mayonnaise.

Squeeze the juice of 1 lemon into the bowl.

Mince 1 large garlic clove and add it to the mixture.

Dice 2 green onions and add them to the bowl.

Thinly slice and dice 1 red onion and add it to the mixture.

Chop fresh curly parsley and add it to the bowl.

Chop fresh dill (about 1 tablespoon) and add it to the mixture.

Peel and cut 1/2 cucumber into matchsticks and add it to the bowl.

Season with about 1/4 teaspoon of salt and cracked black pepper, then mix everything together.

Taste the dressing and adjust seasonings if necessary.

Remove the crispy smashed potatoes from the oven and let them cool slightly.

Cut the crispy potatoes into bite-sized pieces.

Place the chopped crispy potatoes into the dressing and gently mix together with tongs.

Serve the potato salad in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens