Description
Golden crispy smashed baby potatoes tossed with fresh cucumber, green onions, and dill, then drizzled with a creamy lemon yogurt dressing. This bold and crunchy potato salad is fresh, satisfying, and perfect for gatherings or quick weeknight meals.
Ingredients
Units
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large cucumber, sliced
- 3 green onions, chopped
- 2 tablespoons fresh dill, chopped
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 garlic clove, minced
Instructions
- Preheat oven to 425°F.
- Boil baby potatoes in salted water for about 15 minutes until fork tender. Drain and let dry slightly.
- Place potatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and black pepper, and gently smash each potato with the bottom of a glass.
- Roast for 25 to 30 minutes until deeply golden and crispy around the edges.
- In a mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, minced garlic, and fresh dill to create the dressing.
- Allow the potatoes to cool slightly, then transfer to a serving plate. Top with sliced cucumber and chopped green onions.
- Drizzle generously with the creamy dressing and serve slightly warm or at room temperature.
Notes
- Dry the potatoes well before roasting to maximize crispiness.
- Do not overcrowd the baking sheet to ensure even browning.
- Add dressing just before serving to maintain crisp texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg