Smashed Potato Crunchy Salad (Print Version)
Crispy smashed potatoes mixed with a tangy yogurt herb sauce. A tasty side dish blending crunchy bites with creamy goodness.
# Ingredients:
01 -
1 dill pickle, finely chopped.
02 -
1 shallot, minced.
03 -
3 tablespoons olive oil, split into portions.
04 -
1-2 green onions for sprinkling.
05 -
Juice from half a lemon.
06 -
1 garlic clove, very finely minced.
07 -
1/4 cup fresh parsley, minced small.
08 -
1/2 teaspoon salt.
09 -
1/4 teaspoon black pepper.
10 -
2 teaspoons Dijon mustard.
11 -
3/4 cup plain Greek yogurt.
12 -
1/2 cup mayonnaise (kewpie or regular).
13 -
2 pounds baby yellow potatoes.
# Directions:
01 -
Simmer the potatoes in salty water for 7-8 minutes until they’re tender enough to poke with a fork. Drain them and let them cool for a bit.
02 -
Warm up the oven to 425°F. Dry off the potatoes, set them on a baking sheet lined with parchment paper, and press each one down with the base of a glass.
03 -
Lightly coat the flattened potatoes with olive oil, add some salt and pepper, and bake them for 45-60 minutes. Flip halfway through to ensure they’re nice and crispy on both sides.
04 -
Whisk together yogurt, mayonnaise, mustard, olive oil, lemon juice, parsley, and garlic. Mix in the diced pickle and shallot to finish it off. Adjust seasoning as needed.
05 -
Once the potatoes have cooled slightly, save the crunchiest pieces for garnishing. Then gently toss the potatoes with the dressing mixture.
06 -
Sprinkle the crispy bits and green onions on top, then serve everything while it’s still warm.
# Notes:
01 -
Potatoes that are overcooked will mash too easily and lose their shape.
02 -
Ensure the potatoes are very dry; this will help them crisp up better.