Crispy Smashed Potato Salad (Print Version)

# Ingredients:

01 - Baby potatoes (2 pounds, scrubbed clean)

02 - Olive oil (1 tablespoon)

03 - Salt and pepper to taste

04 - Greek yogurt (¾ cup)

05 - Kewpie mayo (½ cup)

06 - Dijon mustard (2 teaspoons)

07 - Fresh lemon juice (from ½ large lemon)

08 - Red wine vinegar (2 teaspoons)

09 - Fresh garlic (1 large clove, minced)

10 - Fresh dill (¼ cup, chopped)

11 - Fresh parsley (¼ cup, chopped)

12 - Medium cucumber (1, seeded and finely chopped)

13 - Shallot (1, finely chopped)

01 - Preheat oven to 425°F and line an extra-large baking sheet with parchment paper

02 - Cook potatoes in boiling water for 7 minutes or until fork tender. Drain and dry thoroughly

03 - Transfer potatoes to baking sheet, smash flat with the bottom of a glass, brush with olive oil, and season with salt and pepper

04 - Roast potatoes for 50-60 minutes until golden brown and crispy. Set aside some crispy bits for garnish

05 - Whisk together yogurt, mayo, dijon, lemon juice, vinegar, garlic, herbs, salt, and pepper until well combined

06 - Mix seeded, chopped cucumber and shallot into the dressing. Refrigerate while potatoes finish roasting

07 - Let potatoes cool for 5 minutes, then fold into the prepared salad mixture until evenly coated

08 - Garnish with reserved crispy potato bits, fresh dill, and black pepper before serving

01 - Can be made vegan by using vegan yogurt and mayo alternatives

02 - Removing cucumber seeds prevents the salad from becoming watery

03 - Save the crispy potato bits for garnish to maintain texture

04 - Leftovers can be refrigerated