Crispy Smashed Potato Salad (Creamy Tangy Dressing)

This Crispy Smashed Potato Salad isn't your regular potato salad….the potatoes are smashed and roasted until golden brown and super crispy, then tossed with a creamy tangy dressing. Perfect for gatherings, everyone will love it!

📝 Ingredients

• 2.2 lb / 1kg potatoes - preferably baby potatoes
• 3-4 tablespoons extra virgin olive oil
• 1 medium Persian cucumber
• 2oz/ 55g pickles or gherkins
• 1/2 red onion
• 1/2 bunch fresh parsley
• Smoked paprika
• Garlic powder
• Salt and black pepper to taste
• 1/4 cup Greek yogurt - I've used non fat
• 1/4 cup mayonnaise
• 1/2 lemon juiced
• 2 teaspoons seeded whole grain mustard
• 1 teaspoon dried dill

👨‍🍳 Instructions

1. 1Boil the potatoes in a large pot of salted water until fork tender - approximately 15-20 minutes
2. 2Preheat the oven to 425℉ / 220℃. Drain and pat dry the potatoes and place on a baking sheet with parchment paper. Using a glass, gently press down on the potatoes to smash them flat - it's safer to hold the glass on the sides when doing so
3. 3Drizzle with olive oil and season with a sprinkle of paprika, garlic powder, salt and black pepper
4. 4Roast for 45 minutes until golden brown and crispy, flipping halfway and add a light drizzle of oil or oil spray to the second side
5. 5While the potatoes are roasting, finely dice the cucumber, pickles, onion and parsley. *Optional, soak the diced onion in a bowl of water to remove the harsh onion flavor
6. 6In a large salad bowl, add all dressing ingredients, season with salt and pepper and whisk
7. 7Add the chopped ingredients to the dressing and stir together
8. 8When the potatoes are roasted to perfection, add most of them to the salad bowl keeping some on the side for garnish and stir together. *If the potato pieces are large, roughly chop up firstGarnish with the remaining potatoes on top and enjoy your Crispy Smashed Potato Salad!