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
entreeappetizer
Crispy Smashed Potato Salad
The Feedfeed (itslizmiu)
4
servings
0
minutes
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Ingredients
Equipment
Spray bottle
Glass (flat-bottomed)
Instructions
1
Preheat the oven to 400°F (200°C). Place potato gems on a baking sheet and bake for 10 minutes to soften.
2
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.
3
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.
4
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.
5
Serve immediately. Note that the salad will become soggy if left for too long, so it's best to enjoy it right away.
Crispy Smashed Potato Salad
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
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Spray bottle
Glass (flat-bottomed)
Instructions
1
Preheat the oven to 400°F (200°C). Place potato gems on a baking sheet and bake for 10 minutes to soften.
2
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.
3
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.
4
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.
5
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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