Ingredients:
For the Potatoes:
2 pounds baby potatoes (mini yellow potatoes)
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
For the Dressing:
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
For the Garnish:
1-2 scallions, chopped (optional)
Directions:
Preparing the Potatoes:
Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes, until
just fork-tender. Drain and let cool slightly.
Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom
of a glass.
Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway,
until golden brown and crispy.
Making the Dressing:
5. While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic,
and parsley until smooth.
Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
Assembling the Salad:
7. When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato
bits for the topping, then transfer them to a large bowl.
Gently toss the potatoes with the herbed yogurt dressing until evenly coated.
Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes