smashed potato salad w creamy yogurt dill dressing and pickles! recipe below ⬇️

Ingredients

• 2 pounds Small Red Potatoes (washed, unpeeled; use baby red or Yukon Gold for best texture)
• 1 tablespoon Kosher Salt (for boiling water and seasoning)
• 0.25 cup Fresh Dill (finely chopped)
• 0.25 cup Dill Pickles (finely diced; use crunchy kosher dill pickles)
• 0.5 cup Greek Yogurt (plain, full‑fat for creaminess (low‑fat optional))
• 1 teaspoon Dijon Mustard (adds tang)
• 1 teaspoon Apple Cider Vinegar (for acidity)
• 1 tablespoon Olive Oil (adds richness to dressing)
• 0.5 teaspoon Black Pepper (freshly ground, to taste)

Instructions

1. Boil Potatoes

   Place the washed potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil over medium‑high heat, then reduce to a simmer and cook until fork‑tender, about 12–15 minutes.

   Time: PT15M

2. Drain and Cool

   Drain the potatoes in a colander, let steam off for 2 minutes, then transfer to a cutting board and allow to cool slightly (or rinse briefly with cold water to stop cooking).

   Time: PT2M

3. Smash Potatoes

   Using a potato masher or the flat side of a fork, gently press each potato to flatten to about ½‑inch thickness, leaving some larger chunks for texture.

   Time: PT5M

4. Make Yogurt Dressing

   In a mixing bowl combine Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, a pinch of salt, and freshly ground black pepper. Whisk until smooth and creamy.

   Time: PT5M

5. Mix Salad

   Add the smashed potatoes to the bowl with the dressing, then fold in the chopped fresh dill and diced dill pickles. Toss gently until everything is evenly coated.

   Time: PT5M

6. Chill Before Serving

   Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve cold.

   Time: PT30M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g