SMASHED POTATO SALAD

Ingredients

• 2 lb Baby Red Potatoes (washed and halved if larger than bite-size)
• 1 tsp Chicken Salt (or regular seasoned salt)
• 2 tbsp Olive Oil (for roasting)
• ½ tsp Black Pepper (freshly ground)
• ½ cup Mayonnaise (full‑fat for richness)
• ¼ cup Greek Yogurt (plain, unsweetened)
• 1 tbsp Dijon Mustard
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 clove Garlic (minced)
• 2 tbsp Dill Pickles (finely diced)
• ¼ cup Cucumber (seedless, diced)
• 2 tbsp Red Onion (finely diced)
• 1 tbsp Fresh Dill (chopped)
• 1 tbsp Chives (chopped)
• to taste Salt (for dressing)
• to taste Black Pepper (for dressing)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 425°F

2. Season Potatoes

   Place the washed baby potatoes on a baking sheet, drizzle with olive oil, sprinkle with chicken salt and black pepper, and toss to coat evenly.

   Time: PT5M

3. First Roast

   Roast the potatoes in the preheated oven for 25 minutes, then flip each piece and continue roasting for another 15 minutes until golden and crisp on the edges.

   Time: PT40M

   Temperature: 425°F

4. Prepare Creamy Dressing

   In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and minced garlic until smooth.

   Time: PT5M

5. Add Fresh Mix‑Ins

   Stir the diced dill pickles, cucumber, red onion, chopped dill, and chives into the dressing. Season with a pinch of salt and pepper.

   Time: PT3M

6. Smash Potatoes

   Remove the roasted potatoes from the oven, let them cool for about 5 minutes, then gently smash each potato on the sheet with a fork or potato masher until flattened to about ½‑inch thickness.

   Time: PT5M

7. Second Roast for Crispness

   Return the smashed potatoes to the oven and roast for an additional 10 minutes, or until the edges are extra crispy.

   Time: PT10M

   Temperature: 425°F

8. Combine with Dressing

   Transfer the hot smashed potatoes to a large serving bowl, pour the creamy dill dressing over them, and gently fold to coat all pieces evenly.

   Time: PT5M

9. Serve

   Serve the salad warm or at room temperature as a comforting side dish.

   Time: PT0M

Nutrition Facts

Calories

320

Protein

12g

Carbohydrates

65g

Fat

18g

Fiber

7g