Smashed Potatoes Herb Salad (Print Version)
# Ingredients:
→ Potato Base
01 -
Small potatoes (2 pounds, washed well)
02 -
Salt and pepper to season
03 -
1 tablespoon olive oil
→ Creamy Dressing
04 -
¾ cup Greek yogurt
05 -
½ cup Kewpie mayo
06 -
2 teaspoons Dijon mustard
07 -
Juice from half a large lemon
08 -
2 teaspoons red wine vinegar
→ Fresh Elements
09 -
1 large clove of garlic, finely minced
10 -
¼ cup chopped fresh parsley
11 -
1 medium-sized cucumber, seeds removed and chopped finely
12 -
¼ cup fresh dill, chopped
13 -
1 shallot, minced
# Instructions:
01 -
Get your oven ready by setting it to 425°F. Cover a very large baking tray with a sheet of parchment paper.
02 -
Toss your potatoes in a pot of boiling water and cook for about 7 minutes, or until you can poke them easily with a fork. Drain well and let them dry.
03 -
Spread the potatoes on the baking tray. Flatten them with the flat bottom of a glass, coat with olive oil, and sprinkle on some salt and pepper.
04 -
Bake the smashed potatoes for 50 to 60 minutes, letting them crisp up and turn golden. Save a few crunchy bits to decorate the dish later.
05 -
Mix yogurt, mayo, mustard, lemon juice, vinegar, garlic, fresh herbs, plus a bit of salt and pepper in a bowl until smooth.
06 -
Stir the chopped shallot and cucumber into the dressing. Pop it into the fridge while you finish roasting the potatoes.
07 -
After waiting 5 minutes for the potatoes to cool, gently mix them into the salad until they're fully coated.
08 -
Before serving, top with those crispy bits, a sprinkle of fresh dill, and some black pepper.
# Notes:
01 -
Swap for vegan yogurt and mayo for a plant-based version.
02 -
Taking out the cucumber seeds keeps the mix from getting soggy.
03 -
Keep the crunchy potato pieces to top off the dish for texture.
04 -
Store any leftovers in your fridge.