Crispy Smashed Potato Salad

INGREDIENTS

• 2 pounds baby potatoes mini yellow potatoes
• 3 tablespoons olive oil divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup Greek yogurt
• 1/2 cup kewpie mayonnaise or regular mayo
• 2 teaspoons Dijon mustard
• 1/2 lemon juiced
• 1 garlic clove minced
• 1/4 cup fresh parsley chopped
• salt and pepper to taste
• 1 dill pickle finely chopped
• 1 shallot finely chopped
• 1-2 scallions for garnish, optional

INSTRUCTIONS

1. 1 Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
2. 2 Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes - until just fork tender. Drain and let cool slightly.
3. 3 Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.
4. 4 Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.
5. 5 While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
6. 6 When the potatoes are done, remove the tray from the oven and let cool for 10 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
7. 7 Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.