Description
Upgrade your potato salad game.
Ingredients
Scale
- 2 lb fingerling baby potatoes
- 1/4 cup yogurt
- 2 tbsp olive oil (we used a basil-infused olive oil)
- 1/4 cup sour cream
- 1/4 cup dill pickles, diced
- Salt and pepper to taste
- 1/4 cup chives, chopped
- 1/4 cup fresh dill, chopped
- 1 cup cucumbers, diced
- 1/4 cup red onion, diced
- 1/4 cup mayonnaise
- Dill sprig and chives for garnish
Instructions
- Boil the potatoes until fork-tender, drain, and place on a parchment-lined baking sheet.
- Drizzle the potatoes with olive oil and season with salt and pepper.
- Using a Mason jar or some sort of glass, smash each potato until they break open and are flat, about ½-inch thick.
- Roast the potatoes at 400 degrees until they are golden brown and very crispy. If some of the edges get really dark and crunchy that is okay! Let the potatoes cool to room temperature.
- In a large bowl add the room-temperature potatoes and mix together with the remaining ingredients. This can be served at room temperature or chilled.
- Garnish with dill sprigs and chives before serving.