Drew’s Secret Stuff
Crispy Smashed Potato Salad
4 servings
분량5 minutes
활동 시간1 hour 5 minutes
총 시간재료
2 lbs baby potatoes, (scrubbed)
1 tbs 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 + fine chop)
1 shallot, (fine chop)
방향
Potatoes:
Preheat your oven to 425â. Line an XL baking sheet with parchment paper.
Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
Save some crispy brown potato bits on the side for garnish.
Salad:
Make sure you scoop out/deseed the cucumber so that the salad does not become watery!
Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
Assembly:
Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato bits, dill and black pepper. Refrigerate leftovers.
영양 정보
1회 제공량
-
칼로리
438 kcal
지방 전체
25 g
포화 지방
4 g
불포화 지방
20 g
트랜스 지방
0.1 g
콜레스테롤
14 mg
나트륨
225 mg
탄수화물 전체
45 g
식이섬유
6 g
총 당류
5 g
단백질
10 g
4 servings
분량5 minutes
활동 시간1 hour 5 minutes
총 시간