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Crispy Smashed Potato Salad

Crispy Smashed Potato Salad with Creamy Greek Twist

Experience the delightful Crispy Smashed Potato Salad, a fresh take on a classic favorite with Greek yogurt dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Baby Potatoes Perfectly sized for roasting
  • 2 tablespoons Cooking Oil Any neutral vegetable oil works
  • 2 cloves Garlic Fresh or powder, fresh preferred
For the Dressing
  • 1 cup Greek Yogurt Can substitute with blended cottage cheese
  • 2 tablespoons Fresh Lemon Juice Apple cider vinegar is a good substitute
  • 1 cup Cucumber Lebanese cucumbers are ideal
  • 2 stalks Green Onion Use both green and white parts
  • 1/4 cup Fresh Parsley Fresh is better than dried
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Oven
  • large pot
  • baking sheet
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C).
  2. Boil baby potatoes in water until fork-tender, about 15–20 minutes, then drain.
  3. Toss cooked potatoes with oil, salt, and pepper. Smash each potato to about half an inch thick.
  4. Roast the smashed potatoes for 20–25 minutes, flipping halfway through until golden and crispy.
  5. Combine Greek yogurt, lemon juice, garlic, cucumber, and green onion in a bowl to make the dressing.
  6. Mix the roasted potatoes with the dressing immediately before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 300mgPotassium: 650mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Serve immediately to maintain crispiness. Store leftovers in an airtight container for up to 3 days.

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