Ingredients
Scale
- 2 lbs baby potatoes, scrubbed
- 1 tbsp olive oil
- Salt and pepper to taste
- 3/4 cup Greek yogurt
- 1/2 cup Kewpie mayo
- 2 tsp Dijon mustard
- 1/2 large lemon, juiced
- 2 tsp red wine vinegar
- 1 large garlic clove, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 medium cucumber, seeded and finely chopped
- 1 shallot, finely chopped
Instructions
- Preheat oven to 425℉ and boil baby potatoes for 7 minutes.
- Drain and dry the potatoes, then smash gently on a lined baking sheet.
- Brush with olive oil, season, and roast for 50 minutes to 1 hour until crispy.
- In a bowl, whisk Greek yogurt, Kewpie mayo, Dijon, lemon juice, vinegar, garlic, dill, parsley, and seasoning.
- Add cucumber and shallot to the dressing, blending well.
- Fold roasted potatoes into the dressing, and top with crispy bits for garnish.
Notes
Ensure potatoes are evenly smashed for even cooking.
Using fresh herbs enhances flavor.
Adjust seasoning to fit your taste preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 2
- Sodium: 330
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 5
- Cholesterol: 15