Crispy Smashed Potato Salad

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• Step 1

  Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. While potatoes are boiling, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2 lb potato, scrubbed (910 g)
    (baby gold)
• Step 2

  In a large salad bowl, whisk together the greek yogurt, mayonnaise, dijon mustard, lemon juice, minced garlic, fresh dill, and fresh parsley. Season with salt and pepper to taste.

  • ¾ cup greek yogurt (150 g)
  • ½ cup kewpie mayonnaise (112 g)
  • 2 tsp dijon mustard (10 g)
  • ½ lemon, juiced (30 g)
  • 1 clove garlic, minced (3 g)
    (large size)
  • ¼ cup dill, chopped (15 g)
  • ¼ cup parsley, chopped (15 g)
  • ½ tsp salt (3 g)
    (to taste)
  • ¼ tsp black pepper (0.50 g)
    (to taste)
• Step 3

  Stir the finely chopped celery abd red onion into the dressing. Cover and place in the refrigerator for the flavors to meld while the potatoes roast.

  • 2 stalk celery, chopped (100 g)
  • ½ red onion, finely chopped (50 g)
    (medium size)
• Step 4

  Once tender, drain the potatoes well and let them steam dry for a few minutes. Transfer the dry potatoes to your prepared baking sheet. Use the bottom of a glass or measuring cup to gently smash each potato to about a 1/2-inch thickness.
• Step 5

  Drizzle the smashed potatoes with olive oil and season generously with salt and pepper. Roast for 40-50 minutes, flipping halfway through, until they are deep golden brown and crispy.

  • 1 tbsp olive oil (13 g)
  • ½ tsp salt (3 g)
    (to taste)
  • ¼ tsp black pepper (0.50 g)
    (to taste)
• Step 6

  Let the potatoes cool on the baking sheet for 5-10 minutes. This slight cooling prevents the dressing from melting. Reserve a handful of the crispiest potato pieces for garnish.
• Step 7

  Gently fold the warm smashed potatoes into the bowl with the creamy dressing until everything is well-coated. Garnish with the reserved crispy potato bits and extra fresh dill. Serve immediately or chilled.