Lighter Smashed Potato Salad
Trust me you guys are going to want to hit save
Ingredients
Potatoes
Salad
Dressing
Directions
- 1
Preheat oven to 220°C.
- 2
Line an XL baking sheet and drizzle 1 tsp of olive oil over the paper.
- 3
Rinse, then boil potatoes for approx 12-15 minutes or until fork tender.
- 4
Dry and transfer to your baking sheet.
- 5
Use the back of a glass to smash them down.
- 6
Brush them with additional olive oil and season with salt and pepper to taste.
- 7
Roast for 50 minutes to 1 hour, flipping half way through until golden brown and crispy!
- 8
Whisk together the yogurt, mayo, lemon juice, zest, garlic, dill, salt and pepper to taste.
- 9
Taste and adjust if needed to your palate.
- 10
Cover and refrigerate while the potatoes roast.
- 11
To a bowl add chopped salad, crispy potatoes, and dressing, mix or shake aggressively.
- 12
Refrigerate any leftovers.
Notes
For creaminess don't use a non-fat Greek yog or mayo.
