Smashed Potato Salad

Ingredients:

Potatoes:

• 2.5lbs baby potatoes (mix, red or gold)

• 2 tbsp olive oil or olive oil spray (the spray is easier to use)

• Salt & Pepper to taste

Dressing:

• 1/4 cup greek yogurt

• 1/3 cup buttermilk

• 1 tbsp dill pickle mustard *you can use any kind of mustard- I got this kind from Trader Joe’s

• 2 tsp minced garlic

• 1 tbsp dill pickle relish

• 2 tbsp fresh dill, chopped

• 2 tbsp green onion, finely chopped or you could use chives

• Salt & Pepper to taste

Preparation:

1. Preheat oven to 450 degrees.

2. In a large pot, place potatoes in cold water and bring to boil. Cook for 2-5 mins or until a fork can go through.

3. Drain potatoes- Using two sheet pans, spray or brush olive oil then place potatoes throughout pan.

4. Using a small jar, smash each potato down. *You may need a fork to lift the potatoes off the jar, sometimes it gets stuck.

5. Spray or brush top of potatoes then sprinkle with salt and pepper.

6. Place in oven for 25-30 mins.

7. While potatoes are crisping in the oven, make the dressing.

8. Add all ingredients except the dill and green onion. Taste and decided whether you need more salt and pepper.

9. Once the dressing is to your liking, add the green onion and dill.

10. Remove potatoes from oven, put in a large bowl and add dressing.

11. Enjoy! You can serve warm or cold!

Tips:

• The dressing should just coat the potatoes not “drown them” If you would like to add more, make another 1/2 batch of the dressing and add into mixture.

• If you aren’t a fan of dill, leave the dill and dill relish out and do a spicy mustard or honey mustard and add bacon! You can also add fresh parsley, chopped.

• If you don’t like greek yogurt, you can do it with mayo. I would just make sure to taste as you go. You can always adjust the measurements of the dressing to your liking.

• If you are going to eat cold or leftovers, I suggest making another batch or 1/2 batch of the dressing to refresh your potato salad with. It can get dry in the fridge.