Smashed Baby Potato Salad (Print Version)

# Ingredients:

→ Potato Base

01 - Baby potatoes (2 lbs, scrubbed)
02 - Olive oil (1 tablespoon)
03 - Salt and pepper to taste

→ Creamy Dressing

04 - Greek yogurt (¾ cup)
05 - Kewpie mayo (½ cup)
06 - Dijon mustard (2 teaspoons)
07 - Lemon juice (from ½ large lemon)
08 - Red wine vinegar (2 teaspoons)

→ Fresh Ingredients

09 - Garlic clove (1 large, minced)
10 - Fresh dill (¼ cup, chopped)
11 - Fresh parsley (¼ cup, chopped)
12 - Medium cucumber (1, seeded and finely chopped)
13 - Shallot (1, finely chopped)

# Instructions:

01 - Preheat oven to 425°F and line large baking sheet with parchment paper
02 - Boil potatoes 7 minutes until tender, dry, transfer to sheet, smash flat with glass bottom. Brush with oil, season with salt and pepper
03 - Roast 50-60 minutes until golden and crispy. Set aside some crispy bits for garnish
04 - Mix yogurt, mayo, mustard, lemon juice, vinegar, garlic, herbs, salt and pepper. Fold in seeded cucumber and shallot
05 - Let potatoes cool 5 minutes, then fold into dressing until coated. Top with reserved crispy bits, dill, and pepper

# Notes:

01 - Can be made vegan with dairy-free yogurt and mayo
02 - Important to remove cucumber seeds to prevent watery salad
03 - Save crispy potato bits for garnish
04 - Leftovers can be refrigerated

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