Crispy Smashed Potato Salad

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Preheat your oven to 425℉. Line an XL baking sheet with parchment paper.
• Step 2
  Boil your potatoes for 7 minutes or until fork tender.
  • 2 lb potato, scrubbed (910 g)
• Step 3
  Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste.
  • 1 tbsp olive oil (13 g)
  • salt
    (to taste)
  • black pepper
    (to taste)
• Step 4
  Roast for 50 minutes to 1 hour or until golden brown and crispy! Save some crispy brown potato bits on the side for garnish.
• Step 5
  Make sure you scoop out/deseed the cucumber so that the salad does not become watery.
  • 1 cucumber, seeded and finely chopped (300 g)
    (medium size)
• Step 6
  Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
  • 3/4 cup greek yogurt (150 g)
  • 1/2 cup kewpie mayonnaise (112 g)
  • 2 tsp dijon mustard (10 g)
  • 1/2 lemon, juiced (30 g)
  • 2 tsp red wine vinegar (10 g)
  • 1 clove garlic, minced (3 g)
    (large size)
  • 1/4 cup dill, chopped (12 g)
  • 1/4 cup parsley, chopped (15 g)
  • 1 cucumber, seeded and finely chopped (300 g)
    (medium size)
  • 1 shallot, finely chopped (25 g)
    (medium size)
  • salt
    (to taste)
  • black pepper
    (to taste)
• Step 7
  Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato bits, dill and black pepper. Refrigerate leftovers.
  • 1/4 cup dill, chopped (12 g)
  • black pepper
    (to taste)

Per serving