Description
A delightful mix of crispy smashed spuds, creamy dressing, and bursts of flavor that transforms the classic potato salad.
Ingredients
Scale
- 2 pounds baby Yukon gold potatoes
- Salt (for boiling)
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 green onions (sliced thin)
- 1 tablespoon fresh dill or parsley (chopped)
- Cracked black pepper (for garnish)
- Paprika (for garnish)
- Extra dill or parsley (for garnish)
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
- While boiling, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, and Dijon mustard for the dressing. Season to taste.
- Once cooked, drain and let potatoes cool slightly. Preheat oven to 450°F (232°C).
- Smash the potatoes on a lined baking sheet until about ½ inch thick.
- Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until golden brown and crispy.
- Combine the crispy potatoes with the dressing, green onions, and fresh herbs in a large mixing bowl. Toss gently.
- Serve warm or chill after marinating in the fridge. Drizzle with remaining dressing and sprinkle with cracked black pepper and paprika before serving.
Notes
For a vegan option, substitute mayonnaise and yogurt with plant-based alternatives. This dish is great both warm and chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: potato salad, summer side dish, BBQ recipes, crispy potatoes