1 tablespoon olive oil, more for brushing potatoes
Salt, to taste
Ground black pepper, to taste
1/2 cup mayonnaise
2 teaspoons Dijon mustard
3/4 cup Greek yogurt
2 tablespoons lemon juice
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1 shallot, finely chopped
1 dill pickle, finely chopped
Directions:
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Place the potatoes in a large pot and fill with water. Bring to a boil. Then reduce heat to medium and cook for 8 minutes. Drain the water and pat the potatoes dry with paper towels. Arrange the potatoes on the baking sheet. Then gently press down to smash each potato.
Brush the potatoes with olive oil. Then season generously with salt and pepper. Place the baking sheet in the oven to roast the potatoes for 45 minutes, flipping halfway. Remove the baking sheet from the oven and let the potatoes cool for 10 minutes.
Whisk together the olive oil, mayonnaise, Dijon mustard, Greek yogurt, lemon juice, garlic, and parsley in a mixing bowl, until smooth. Then stir in the shallot and chopped pickle.
Add the potatoes to the mixing bowl. Stir until the potatoes are well coated. Enjoy!
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Crispy Smashed Potato Salad
Serves 4
Ingredients:
2 lb baby potatoes
1 tablespoon olive oil, more for brushing potatoes
Salt, to taste
Ground black pepper, to taste
1/2 cup mayonnaise
2 teaspoons Dijon mustard
3/4 cup Greek yogurt
2 tablespoons lemon juice
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1 shallot, finely chopped
1 dill pickle, finely chopped
Directions:
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Place the potatoes in a large pot and fill with water. Bring to a boil. Then reduce heat to medium and cook for 8 minutes. Drain the water and pat the potatoes dry with paper towels. Arrange the potatoes on the baking sheet. Then gently press down to smash each potato.
Brush the potatoes with olive oil. Then season generously with salt and pepper. Place the baking sheet in the oven to roast the potatoes for 45 minutes, flipping halfway. Remove the baking sheet from the oven and let the potatoes cool for 10 minutes.
Whisk together the olive oil, mayonnaise, Dijon mustard, Greek yogurt, lemon juice, garlic, and parsley in a mixing bowl, until smooth. Then stir in the shallot and chopped pickle.
Add the potatoes to the mixing bowl. Stir until the potatoes are well coated. Enjoy!
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