CRISPY SMASHED POTATO SALAD A SUMMER DELIGHT

Ingredients

• 3 lb Baby Yukon Gold Potatoes (scrubbed, whole; can substitute baby red potatoes for color)
• 2 tbsp Olive Oil (for brushing potatoes; avocado oil works as well)
• 1 tsp Kosher Salt (plus extra ¼ tsp for dressing)
• 1 tsp Cracked Black Pepper (plus extra ¼ tsp for dressing)
• 1 cup Greek Yogurt (plain, full‑fat)
• 0.5 cup Mayonnaise (regular, not low‑fat)
• 1 unit Lemon (juice only, about 1 tbsp)
• 1 clove Garlic (large, minced; jarred minced garlic 1½ tsp can replace)
• 2 units Green Onions (white and green parts, diced)
• 1 small Red Onion (thinly diced)
• 2 tbsp Chives (chopped)
• 2 tbsp Fresh Curly Parsley (chopped)
• 1 tbsp Fresh Dill (chopped)
• 0.5 unit Cucumber (small, peeled and cut into match‑sticks)

Instructions

1. Prepare Potatoes

   Scrub the baby Yukon Gold potatoes clean, place them in a large pot and add cold water until it covers the potatoes by about 1 inch.

   Time: PT5M

2. Boil and Simmer

   Bring the water to a rapid boil over high heat, then reduce to medium‑high and simmer 12‑15 minutes until a fork slides part‑way into the potatoes.

   Time: PT15M

3. Preheat Oven

   While the potatoes are simmering, preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

4. Smash Potatoes

   Drain the potatoes and spread them in a single layer on one or two sheet pans. Using a fork, press each potato until it cracks and flattens, leaving the skin on.

   Time: PT5M

5. Oil and Season

   Drizzle about 2 tbsp olive (or avocado) oil over the smashed potatoes, brush evenly, then sprinkle with salt and cracked black pepper.

   Time: PT5M

6. Bake Until Crispy

   Place the sheet pan(s) in the preheated oven and bake 45‑60 minutes, turning once halfway through, until the potatoes are golden‑brown and crisp on the edges.

   Time: PT45M

   Temperature: 425°F

7. Prepare Dressing

   In a large mixing bowl combine 1 cup Greek yogurt, ½ cup mayonnaise, juice of 1 lemon, the minced garlic, diced green onions, diced red onion, chopped chives, parsley, dill, and cucumber match‑sticks. Add ¼ tsp salt and ¼ tsp cracked pepper, then whisk until smooth.

   Time: PT10M

8. Cool Potatoes Slightly

   Remove the baked potatoes from the oven and let them sit for about 5 minutes so they are cool enough to handle.

   Time: PT5M

9. Cut Into Bite‑Size Pieces

   Using a sharp knife, cut each crispy potato into bite‑sized chunks, keeping pieces relatively large to retain crunch.

   Time: PT5M

10. Toss With Dressing

    Transfer the cut potatoes to the bowl of dressing and gently toss until each piece is lightly coated; avoid over‑mixing to keep the crust intact.

    Time: PT2M

11. Serve

    Arrange the salad on a serving platter, garnish with extra fresh herbs if desired, and serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

370

Protein

6g

Carbohydrates

42g

Fat

19g

Fiber

5g