Trying the Viral Smashed Potato Salad 🥔

𝚃𝚑𝚒𝚜 𝚂𝚖𝚊𝚜𝚑𝚎𝚍 𝙿𝚘𝚝𝚊𝚝𝚘 𝚂𝚊𝚕𝚊𝚍 🥗 🥔 that was viral a few months back looked so delicious I have to try it. I like smashed potatoes but haven’t tried using them to make a potato salad before. Most potato salads have boiled eggs and since this one does not it’s easy to veganize. Since this just uses potatoes and items you’d already have in the refrigerator with some fresh herbs and cucumber this is pretty budget friendly! This will be a staple meal when I have potatoes and leftover herbs from other recipes.

Smashed potato ingredients:

- 2 lbs baby potatoes, scrubbed

- 1 tbsp olive oil

- salt & pepper to taste

Salad ingredients:

- 3/4 Cup Greek yogurt

- 1/2 Cup mayonnaise

- 2 tsp Dijon mustard

- 1/2 large lemon, juiced

- 2 tsp red wine vinegar

- 1 large garlic clove minced

- 1/4 Cup fresh dill, chopped

- 1/4 Cup fresh parsley, chopped

- 1 medium cucumber, deseeded & finely chopped

- 1 shallot, finely chopped

- garnish with chopped green scallion onion

Step 1:

Boil potatoes for 7-15 minutes until fork tender.

Step 2:

Preheat oven to 425 F. Drain potatoes and smash using mason jar.

Step 3:

Drizzle olive oil onto potatoes and sprinkle with salt & pepper to taste, then place tray of potatoes in oven for 50 minutes until crispy golden brown.

Step 4:

While potatoes are cooking make the salad.

Step 5:

Once potatoes have cooled for 3 minutes mix in with salad but save a little potato for garnishing. Also garnish with green scallion onion.

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