Crispy Smashed Potato Salad

Name: Crispy Smashed Potato Salad — Tasty Bites
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 Package Potato Gems Or Tator Tots (400 grams); 1 Lemon (Juice of); 0.5 cup Mayonnaise; 0.25 cup Greek Yogurt; 1 teaspoon Dijon Mustard; 1 teaspoon Whole Grain Mustard; 1 Garlic Clove (minced); 0.25 cup Chopped Fresh Dill; 3 tablespoon Chopped Fresh Parsley; 1 Lebanese Cucumber (seeded and finely diced); 0.5 Red Onion (finely diced); 0.25 teaspoon Freshly Ground Black Pepper (plus more to taste); Olive Oil Spray; Kosher Salt (to taste)

The Feedfeed (itslizmiu)

4

servings

0

minutes

Crispy smashed potatoes are the star of this dish, adding a satisfying crunch to every bite. Mixed with a creamy and flavorful sauce made with lemon, mayonnaise, Greek yogurt, and a blend of herb... show more

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Ingredients

1 Package Potato Gems Or Tator Tots 400 grams

1 Lemon Juice of

0.5 cup Mayonnaise

0.25 cup Greek Yogurt

1 teaspoon Dijon Mustard

1 teaspoon Whole Grain Mustard

1 Garlic Clove minced

0.25 cup Chopped Fresh Dill

3 tablespoon Chopped Fresh Parsley

1 Lebanese Cucumber seeded and finely diced

0.5 Red Onion finely diced

0.25 teaspoon Freshly Ground Black Pepper plus more to taste

Olive Oil Spray

Kosher Salt to taste

Equipment

Spray bottle

Glass (flat-bottomed)

Instructions

Preheat the oven to 400°F (200°C). Place potato gems on a baking sheet and bake for 10 minutes to soften.

Remove from the oven and lightly spray the bottom of a flat-bottomed glass with olive oil. Use the glass to smash all the potato gems. Season with salt and return to the oven for another 30 minutes, or until crispy.

In a large bowl, mix together lemon juice, mayonnaise, Greek yogurt, Dijon mustard, wholegrain mustard, minced garlic, dill, parsley, chives, cucumber, red onion, and black pepper to make the sauce.

Allow the smashed potato gems to cool for 5 minutes to maintain crispiness. Pour the smashed gems into the sauce and mix until well coated.

Serve immediately. Note that the salad will become soggy if left for too long, so it's best to enjoy it right away.

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