Description
A vibrant, zesty twist on a classic potato salad featuring crispy smashed potatoes, fresh herbs, and a creamy dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/2 cup diced red onions
- 1/2 cup chopped pickles
- 1/2 cup chopped cucumbers
- 1/4 cup fresh herbs (parsley, dill, chives)
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water for about 15–20 minutes until tender but firm.
- Smash the boiled potatoes on a clean surface and heat a skillet with olive oil; add the smashed potatoes in a single layer.
- Cook for 4–5 minutes, then flip and cook for another 3–4 minutes until golden and crispy.
- Prepare the dressing by mixing Greek yogurt, olive oil, lemon juice, salt, and pepper in a medium bowl.
- Assemble the salad by tossing the crispy potatoes with diced onions, pickles, cucumbers, and herbs, then drizzle the dressing over and toss to coat.
- Chill in the fridge for at least 30 minutes before serving.
Notes
For a twist, try adding different herbs or even infused oils to enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: potato salad, summer salad, crispy potatoes, picnic recipes, vegetarian side dish