Viral smashed potato salad

Ingredients

• 2 pounds Baby Potatoes (washed, skins left on for extra texture)
• 3 tablespoons Olive Oil (extra‑virgin, for coating potatoes)
• 1 teaspoon Kosher Salt (plus extra for sauce)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Garlic Powder (optional, adds depth)
• 1 tablespoon Fresh Rosemary (finely chopped, optional for extra aroma)
• 1 large Cucumber (seedless or English cucumber, diced)
• 0.25 cup Fresh Parsley (chopped)
• 0.25 cup Fresh Dill (chopped)
• 0.25 cup Fresh Chives (chopped)
• 0.5 cup Greek Yogurt (plain, full‑fat for creaminess)
• 0.25 cup Mayonnaise (regular or vegan)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey
• 1 tablespoon Capers (optional, rinsed)

Instructions

1. Prepare Potatoes

   Wash the baby potatoes thoroughly. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.

   Time: PT15M

   Temperature: 100°C

2. Boil Until Tender

   Reduce to a gentle boil and cook until a fork easily slides into the potatoes, about 12‑15 minutes.

   Time: PT15M

   Temperature: 100°C

3. Drain and Cool

   Drain the potatoes in a colander and let them steam dry for 2‑3 minutes. Transfer to a clean kitchen towel and pat dry.

   Time: PT5M

4. Preheat Oven

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

   Time: PT10M

   Temperature: 220°C

5. Arrange and Smash

   Line a baking sheet with parchment paper. Place the potatoes on the sheet, leaving space between each. Using the back of a fork or a potato masher, gently press each potato until it flattens to about ½‑inch thickness.

   Time: PT5M

6. Season and Oil

   Drizzle the smashed potatoes with olive oil, then sprinkle with salt, pepper, garlic powder, and chopped rosemary.

   Time: PT2M

7. Bake Until Crispy

   Place the sheet in the preheated oven and bake for 20 minutes, or until the edges are golden‑brown and crisp.

   Time: PT20M

   Temperature: 220°C

8. Prepare Cucumber & Herbs

   While the potatoes bake, dice the cucumber and finely chop parsley, dill, and chives. Set aside.

   Time: PT10M

9. Make Creamy Herb Sauce

   In a mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, a pinch of salt and pepper, and half of the chopped herbs. Adjust seasoning to taste.

   Time: PT5M

10. Combine All Elements

    Transfer the baked potatoes to a large serving bowl. Add the diced cucumber, the remaining fresh herbs, and drizzle the creamy sauce over everything. Gently toss to coat, being careful not to break the potatoes.

    Time: PT5M

11. Serve

    Serve warm or at room temperature. Garnish with extra herbs or a sprinkle of capers if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g