Description
A delightful mash-up of crispy smashed potatoes and classic salad elements, drizzled with a creamy, zesty dressing.
Ingredients
Scale
- 2 pounds Baby Potatoes
- 1/4 cup Olive Oil
- 1 teaspoon Garlic Powder
- Salt to taste
- Black Pepper to taste
- 1 cup Greek Yogurt
- 2 tablespoons Dijon Mustard
- 1/2 cup Fresh Herbs, chopped
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Red Onion, finely diced
- 1 tablespoon Lemon Juice
Instructions
- Cook the Potatoes by placing baby potatoes in a large pot and covering them with water. Add a generous pinch of salt and bring to a boil, then simmer for 15-20 minutes until tender.
- Preheat the Oven to 425°F (220°C).
- Smash and Season the potatoes until about 1/2 inch thick, then drizzle with olive oil, garlic powder, salt, and black pepper.
- Roast to Perfection for 25-30 minutes, flipping halfway through until golden and crispy.
- Whip up the Dressing by combining Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a bowl.
- Combine it All by mixing the dressing with the crispy potatoes and adding fresh herbs, cherry tomatoes, and red onion.
Notes
For extra flavor, let the salad sit for 10-15 minutes before serving. This will allow the potatoes to absorb the dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: potato salad, crispy potatoes, summer salad, side dish, easy recipe