Smashed Potato Herb Salad (Print Version)
# Ingredients:
→ Potato Base
01 -
2 pounds of baby potatoes, cleaned off
02 -
1 tablespoon olive oil
03 -
Salt and pepper, as much as you'd like
→ Creamy Dressing
04 -
¾ cup of plain Greek yogurt
05 -
Half a cup of Kewpie mayo
06 -
2 teaspoons Dijon mustard
07 -
Juice from half a big lemon
08 -
2 teaspoons of red wine vinegar
→ Fresh Elements
09 -
1 clove of garlic, minced finely
10 -
¼ cup chopped fresh parsley
11 -
¼ cup chopped fresh dill
12 -
1 cucumber, medium-sized, seeded, and diced small
13 -
1 shallot, minced finely
# Instructions:
01 -
Set your oven to 425°F and get a large baking sheet ready with some parchment paper
02 -
Throw potatoes in boiling water for about 7 minutes or until a fork slides in easily. Once done, drain them well and pat them dry
03 -
Spread the potatoes out on the baking sheet, crush them flat with the bottom of a glass, then drizzle over the oil and sprinkle with salt and pepper
04 -
Pop the baking sheet into the oven and roast the potatoes for 50 to 60 minutes, checking for a crisp golden finish. Save some of the crispier bits for topping later
05 -
Whisk together the yogurt, mayo, mustard, lemon juice, vinegar, garlic, and herbs until it’s all blended. Throw in some salt and pepper too
06 -
Stir the diced cucumber and minced shallot into the dressing. Chill it in the fridge while the potatoes keep roasting
07 -
Give the roasted potatoes a few minutes to cool off, then mix them into the dressing until they’re nicely coated
08 -
Sprinkle on those crispy potato bits, some extra dill, and a few cracks of black pepper before serving
# Notes:
01 -
Vegan-friendly if you swap in dairy-free yogurt and mayo
02 -
Taking out cucumber seeds keeps the mix from getting watery
03 -
Hold onto those crispy potato pieces—they make the best topping
04 -
Put leftovers in the fridge to save for later