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Viral Green Crispy Potato Salad

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An exciting twist on traditional potato salad featuring crispy smashed potatoes, vibrant herbs, and a creamy dressing.

Ingredients

  • 2 lbs baby Yukon gold potatoes
  • 2 tablespoons extra virgin olive oil or olive oil spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup fresh chopped dill
  • 1/4 cup fresh chopped parsley
  • 1/2 cup chopped celery
  • 1/3 cup chopped pickles
  • 1/4 cup chopped scallions
  • 1/3 cup crumbled feta cheese (optional)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup light mayo
  • 2 teaspoons Dijon mustard
  • 2 tablespoons pickle juice
  • 1 tablespoon garlic paste or minced garlic
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Wash the baby Yukon gold potatoes thoroughly and place them in a large pot of salted water. Bring to a boil and cook for about 15 minutes or until fork-tender.
  2. Drain the potatoes and let them sit for a few minutes to cool. Once cool enough to handle, carefully place them on a lined baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato until they are about 1/2 inch thick.
  3. Drizzle the smashed potatoes with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
  4. While the potatoes are baking, combine Greek yogurt, light mayo, Dijon mustard, pickle juice, garlic, salt, and pepper in a medium bowl. Mix until smooth and set aside.
  5. Once the potatoes are done roasting, allow them to cool slightly. In a large mixing bowl, combine the crispy potatoes, chopped dill, parsley, celery, pickles, scallions, and feta cheese. Drizzle with the dressing, and toss until everything is evenly coated.

Notes

For the best flavor, use fresh herbs. Adjust seasoning to taste before serving.

Find it online: https://www.dishdashkitchen.com/viral-green-crispy-potato-salad/