Description
A flavor-packed twist on the classic potato salad with crispy, garlic-infused smashed potatoes.
Ingredients
Scale
- 2 pounds Baby Potatoes
- 5 cloves Garlic, minced
- 1/4 cup Olive Oil
- 1/4 cup Fresh Parsley, chopped
- 2 tablespoons Dijon Mustard
- 1/2 cup Greek Yogurt
- Salt and Pepper to taste
Instructions
- Wash the baby potatoes under cold water and add them to a large pot covered with cold water.
- Add a pinch of salt and bring to a boil; cook uncovered for about 15–20 minutes or until fork-tender.
- Preheat the oven to 425°F (220°C).
- Drain the potatoes and cool slightly. Smash each potato to about 1/2 inch thick on a parchment-lined baking sheet.
- Mix minced garlic and olive oil in a bowl and drizzle over smashed potatoes; season with salt and pepper.
- Bake in the preheated oven for about 20-25 minutes, flipping halfway through until crispy and golden brown.
- In a large bowl, combine crispy potatoes, Greek yogurt, Dijon mustard, and chopped parsley; fold gently to mix.
- Chill in the refrigerator for at least 30 minutes before serving, or serve hot.
Notes
For variations, consider adding cheddar cheese, crispy bacon, or diced jalapeños. This salad can also be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: potato salad, smashed potatoes, garlic