This smashed potato salad truly proves that potato salad is meant to be enjoyed year round. Using the smashed potatoes fresh out of the oven makes it a delightful warm salad. However, all of the flavors marry together and become enhanced from the heat of the potatoes. Because it is tossed in a primarily yogurt sauce, it has such a different flavor than the usual mayonnaise potato salad we all know.
Smashed Potato Salad
Yield:
4
Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
This smashed potato salad truly proves that potato salad is meant to be enjoyed year round. Using the smashed potatoes fresh out of the oven makes it a delightful warm salad.
Ingredients
For the potatoes
- 2 lbs yellow potatoes, washed
- Olive oil
- Salt & pepper
For the yogurt sauce
- 1 cup greek yogurt
- 1/3 cup mayo
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tbsp dill, chopped
- 1 tbsp parsley, chopped
- 1 tbsp chives, chopped + more to garnish
- 1/2 english cucumber, shredded & squeezed
- 1 small red onion, finely diced
Instructions
- Preheat oven to 425°F. Bring a large pot of water to a boil. Add potatoes and boil until fork tender. Line baking sheet with parchment paper and dump potatoes out on sheet. Use a cup to smash the potatoes flat. Drizzle olive oil generously on top of potatoes along with salt and pepper. Bake for 30-35 minutes, or until potatoes are golden and crispy.
- Meanwhile, in a medium bowl mix the yogurt sauce ingredients together.
- Once potatoes are crispy, remove from oven and use a spatula to break it up. Add potatoes to a bowl and mix in the yogurt sauce. Top with additional herbs to garnish and enjoy!
- Created using The Recipes G