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Crispy Smashed Potatoes Salad with Dill and Creamy Dressing
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Crispy Smashed Potatoes Salad with Dill and Creamy Dressing

55 minServes 4Nutri-Score C€€
from @platesbeforemates10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • baby potatoes (washed)Produce800 g
  • olive oilPantry30 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • Greek yogurtDairy120 g
  • mayonnaisePantry60 g
  • pickles (finely chopped)Pantry60 g
  • fresh dill (chopped)Produce15 g
  • lemon juice (freshly squeezed)Produce15 ml
  • garlic (grated)Produce1 piece
  • red onion (thinly sliced)Produce60 g
  • cucumber (diced)Produce150 g

per serving

Nutrition

262kcal

Carbs
36 g
Proteins
6 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Baking tray
  • Mixing bowl
  • Oven

step by step

Method

  1. Boil the potatoes

    • Place the baby potatoes in a pot of salted water.
    • Boil until fork tender, then drain well.
    Step 1

  2. Smash and roast

    • Spread the potatoes on a baking tray and smash each one flat with the bottom of a glass.
    • Drizzle with olive oil and season with salt and pepper.
    • Roast at 220 °C until golden and crispy.
    Step 2

  3. Make the creamy dill dressing

    • Mix the Greek yogurt, mayonnaise, chopped pickles, dill, lemon juice and grated garlic.
    • Season with salt and pepper to taste.
    Step 3

  4. Assemble the salad

    • Arrange the crispy smashed potatoes on a plate.
    • Spoon over the creamy dressing and top with red onion and cucumber.
    Step 4
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