Crispy Smashed
Potato Salad

Golden edges, cool cucumber
and creamy lemon yogurt.

Next: ingredients →

Ingredients

Makes 6 side servings

● 2 lb baby gold potatoes (900 g), scrubbed
● 3 tbsp olive oil
● ¾ tsp fine salt, divided; to taste
● ¼ tsp black pepper
● 1 cup diced cucumber (150 g), watery seed core removed
● 3 scallions, thinly sliced
● ¼ cup chopped fresh dill
● Dressing: ½ cup plain Greek yogurt (120 g)
● 1 tbsp Dijon mustard
● 1 tbsp lemon juice
● 1 tsp finely grated lemon zest
● 1 small garlic clove, finely grated

Equipment

● Large saucepan
● Two rimmed baking sheets
● Flat-bottomed glass
● Large mixing bowl

First: boil the potatoes

● Heat oven to 425°F (220°C). Put potatoes in a saucepan and cover with water by about 1 inch.
● Bring to a boil. Simmer 18–25 minutes, until a knife passes easily through the centers.
● Drain thoroughly; let steam-dry 5 minutes.

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