Description
A refreshing twist on classic potato salad with crispy potatoes, zesty dressing, and nutrient-packed greens, perfect for summer gatherings.
Ingredients
- 2 pounds small potatoes
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Boil the small potatoes in salted water for about 15-20 minutes until they are fork-tender. Drain them and let cool slightly.
- Preheat your oven to 450°F (230°C).
- Gently smash each potato with a fork, place them on a baking sheet, and drizzle with olive oil for extra crispiness.
- Bake for about 20-25 minutes until they turn crispy and golden brown.
- Combine the diced cucumbers, halved cherry tomatoes, red onion, parsley, and dill in a large bowl.
- Mix the Greek yogurt, lemon juice, salt, and pepper to create a creamy dressing.
- Add the baked potatoes to the veggie mixture once they have cooled slightly.
- Pour the dressing over the salad and toss gently until well combined.
Notes
For an extra crispy texture, let the potatoes cool slightly before smashing. Feel free to experiment with different vegetables and herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American