Description
A delightful salad made with crispy smashed baby potatoes, complemented by a creamy and tangy dressing featuring Greek yogurt and Kewpie mayonnaise, along with fresh herbs and seasonings.
Ingredients
- Baby Potatoes: 2 pounds
- Olive Oil: 3 tablespoons
- Salt: 1/2 teaspoon
- Pepper: 1/4 teaspoon
- Greek Yogurt: 3/4 cup
- Kewpie Mayonnaise: 1/2 cup
- Dijon Mustard: 2 teaspoons
- Lemon Juice: juice of 1/2 lemon
- Garlic Clove: 1, minced
- Fresh Parsley: 1/4 cup, chopped
- Dill Pickle: 1, finely chopped
- Shallot: 1, finely chopped
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes.
- Preheat the oven to 425°F (220°C).
- Drain the potatoes and let them cool slightly. Then, smash each potato with a fork or the bottom of a glass.
- Coat the smashed potatoes with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast in the oven for 20-25 minutes, until crispy and golden brown.
- In a large bowl, combine Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, chopped dill pickle, and finely chopped shallot. Mix well.
- Once the potatoes are done, let them cool slightly before adding them to the dressing. Gently mix until the potatoes are well coated.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Notes
- For added flavor, you can include other herbs like chives or dill.
- This salad can be served warm or cold, depending on your preference.
- Feel free to substitute regular mayonnaise if Kewpie is not available.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Crispy Smashed Potato Salad, Potato Salad, Side Dish, Salad Recipe