Description
A delicious and crispy potato salad with a creamy dressing.
Ingredients
Scale
- 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
- Boil the baby potatoes until tender.
- Drain and let them cool slightly.
- Smash each potato gently with a fork or masher.
- Heat 2 tablespoons of olive oil in a pan.
- Cook the smashed potatoes until crispy.
- Mix Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and minced garlic in a bowl.
- Add chopped parsley, pickle, and shallot to the dressing.
- Toss the crispy potatoes with the dressing.
- Garnish with scallions if desired.
Notes
- Use mini yellow potatoes for best results.
- Adjust salt and pepper to taste.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: potato salad, crispy potatoes, side dish, vegetarian