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Recipe

Smash Potato Salad

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Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
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Ingredients:  

  • 25-30 baby potatoes
  • 1 cup cucumber Diced
  • 1/2 cup green onion Sliced
  • 1/3 cup dill Chopped
  • 1 cup leek Sliced
  • 1 tsp kosher salt
  • 2 tbsp olive oil

For the Dressing

  • 1 tsp dijon mustard
  • 1/2 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 garlic glove Grated
  • 1 splash apple cider vinegar
ECK

Instructions: 

  • Preheat your oven to 450F.
  • Boil your potatoes for 15 min or until very soft. Strain off and set aside.
  • With something flat and heavy (I used a metal measuring cup), gently smash your potatoes until about ¼ inch thick. Place on a baking sheet and dress with 2 tbsp of olive oil and 1 tsp of kosher salt.
  • Roast at for 20 min, flip and roast for another 5-6 min or until golden brown. Remove from the oven and allow to fully cool.
  • Into a bowl add 1 cup diced cucumber, 1/2 cup green onion, 1/3 cup chopped dill and 1 cup of sliced leek.
  • Into the same bowl combine 1/2 cup Greek yogurt, 2 tbsp mayo, 1 grated garlic clove, 1 tsp dijon and a splash of apple cider vinegar. Mix well.
  • Add your roasted potatoes to the bowl and mix. Enjoy!