Ingredients
Scale
- 2 lbs baby Yukon gold potatoes
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 1 cup diced cucumber
- 1/2 cup diced celery
- 1/3 cup diced dill pickles
- 3 green onions, sliced
- Olive oil
- Kosher salt
- Black pepper
Instructions
- Preheat oven to 425°F and grease a baking sheet.
- Boil the potatoes in salted water until fork-tender (15-20 minutes), then cool for 5 minutes.
- Smash the potatoes gently on the baking sheet until about 1/2 inch thick.
- Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until crispy.
- In a mixing bowl, whisk together Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon mustard, lemon juice, red wine vinegar, salt, and pepper.
- Once cooled, combine smashed potatoes with diced cucumber, celery, green onions, and pickles in the bowl of dressing. Mix well and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg