Crispy Smashed Potato Salad
  1. Preheat your oven to 425℉. baking sheet with parchment paper.

  2. Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with avocado oil and season with salt and pepper to taste. Roast for 25 mins, flip and cook for another 25 mins. Cool.

  3. Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, salt and pepper to taste. Mix in the pickles and red onion, then top it off with more crispy potato crumbs or crumbled bacon. Devour.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 45m

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