Description
This smashed potato salad features perfectly smashed and crispy potatoes, tossed in a flavorful dressing with fresh dill and parsley. It’s a refreshing and satisfying side dish.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 small red onion
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook
- until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface like the bottom of a glass or a potato masher to gently smash each potato to flatten slightly.
- Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.
- Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.
- While the potatoes are baking, prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
- In a large bowl, combine the crispy smashed potatoes, diced red onion, parsley, and dill. Pour the dressing over the salad and toss gently to combine.
- Serve the potato salad warm or at room temperature. Enjoy!
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 279
- Sugar: 4 g
- Sodium: 771.6 mg
- Fat: 14.3 g
- Carbohydrates: 31.8 g
- Fiber: 5 g
- Protein: 7.1 g
- Cholesterol: 7.5 mg