Crispy potato salad
Baby potatoes are boiled, smashed, and oven-baked until crispy, then tossed in a creamy dressing.
Ingredients
- 1.5 lbs about 680g baby potatoes
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Paprika to taste
- 2 spring onions finely chopped
- 2 tablespoons chopped parsley
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 cucumber diced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon chopped dill
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the baby potatoes and place them in a pot of salted water. Bring to a boil and cook until they are fork-tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.
- Place the boiled potatoes on a baking sheet. Using a cup or a potato masher, gently smash each potato until it's flattened but still holds together. Drizzle olive oil over the smashed potatoes and season with salt, black pepper, and paprika to taste
- Transfer the baking sheet to the preheated oven and bake for 20-25 minutes or until the potatoes are crispy and golden brown.
- In a mixing bowl, combine Greek yogurt, mayonnaise, chopped spring onions, chopped parsley, diced cucumber, chopped onion, minced garlic, chopped dill, and lemon juice. Mix well to combine.
- Once the potatoes are crispy and golden brown, remove them from the oven and let them cool for a few minutes. Transfer the smashed potatoes to a serving platter. Spoon the prepared dressing over the potatoes, ensuring they are well coated.
- Garnish the potato salad with additional chopped parsley or dill if desired. Serve warm or at room temperature.