Crispy Smashed Potato Salad

Ingredients

• 2 lbs baby potatoes, scrubbed
• 1 tbs olive oil
• salt and pepper to taste

Salad:

• 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

Instructions

Potatoes:

• Preheat your oven to 425℉. 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.