Crispy Smashed Potato Salad

Ingredients

• 2 lb baby potatoes (washed)
• 2 tbsp oil
• salt (to taste; used in the boiling water and for seasoning)
• 1 tsp paprika powder
• 1 cup yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• salt and pepper (to taste)
• 1 tsp fresh garlic (minced)
• 1 tbsp fresh dill (chopped)
• 0.333 cup yellow bell pepper (diced)
• 0.333 cup red bell pepper (diced)
• 0.5 cucumber (diced)
• 0.5 red onion (diced)
• 1 tbsp lemon juice

Steps

1. 1

   Preheat the oven to 400°F (about 205°C) and line a baking sheet.

2. 2

   Bring salted water to a boil. Add the washed baby potatoes and boil for 10 minutes, until fork-tender.

3. 3

   Drain the potatoes and pat them dry. Transfer them to the lined baking sheet.

4. 4

   Smash each potato with the back of a glass or another flat surface.

5. 5

   Drizzle the potatoes with the oil, then season them with salt and paprika powder.

6. 6

   Bake for 40–50 minutes, until the potatoes are golden brown and crispy.

7. 7

   While the potatoes bake, add the yogurt, mayonnaise, Dijon mustard, salt and pepper, lemon juice, minced garlic, and chopped dill to a serving bowl.

8. 8

   Add the diced cucumber, yellow bell pepper, red bell pepper, and red onion to the bowl. Mix thoroughly to combine the salad.

9. 9

   When the potatoes are golden and crispy, let them cool for 10 minutes.

10. 10

    Add the cooled crispy potatoes to the salad and mix gently. Serve immediately.

Notes

The source does not specify the amount of salt used in the boiling water or seasoning. Serve immediately after combining the crispy potatoes with the salad.

Nutrition per serving

• salad
• side dish
• vegetarian
• crispy
• baked
• potato salad
• summer