Crispy Smashed Potato Salad with Three Secret Herbs
A delightful potato salad featuring crispy smashed potatoes enveloped in a creamy herby dressing, perfect for summer picnics or barbecues.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 kg Potatoes (2.2 lb)
- Salt & Pepper, to taste
- Olive Oil
- 1 cup Yogurt
- 1/2 cup Mayonnaise
- 1 lemon, juiced
- 2 cloves Garlic, minced
- 1 tbsp Dill, chopped
- 1 tbsp Parsley, chopped
- 1 tbsp Chives, chopped
- 1/2 Cucumber, finely diced
- 1 Red Onion, finely chopped
Instructions
- Boil the potatoes until they are fork-tender.
- Preheat your oven to 425°F (220°C).
- Cool and drain the potatoes, letting them cool slightly.
- Gently smash the cooled potatoes on a baking sheet.
- Dress the smashed potatoes with olive oil, salt, and pepper.
- Bake for 45-60 minutes until golden brown and crispy.
- Prepare the dressing by mixing yogurt, mayonnaise, lemon juice, garlic, herbs, cucumber, and red onion.
- Combine the warm potatoes with the dressing.
- Serve warm or chilled and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 2-3 days, but best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg