Crispy Smashed Potato Salad

Name: Crispy Smashed Potato Salad
Total time: 50 min
Ingredients: 24 oz Potato; 3 ¼ tsp Salt; Avocado oil; 7 tsp McCormick Salad Supreme seasoning; 2 Romaine lettuce, finely chopped; 1 cup Pickle, chopped; 1 Red onion, thinly sliced; ½ cups Greek yoghurt; ½ cups Mayonnaise; 1 clove Garlic, grated; 1 tbsp Dijon mustard; 1 tbsp Pickle juice; 1 tbsp Dill, dried

By Pinch of Yum · 50 min

Ingredients

Potato24 oz
Salt3 ¼ tsp
Avocado oil
McCormick Salad Supreme seasoning7 tsp
Romaine lettuce · finely chopped2
Pickle · chopped1 cup
Red onion · thinly sliced1
Greek yoghurt½ cups
Mayonnaise½ cups
Garlic · grated1 clove
Dijon mustard1 tbsp
Pickle juice1 tbsp
Dill · dried1 tbsp

Instructions

Bring a pot of water to a boil, add the salt and potatoes, and cook 15 to 25 minutes, depending on size, until fork-tender.
While the potatoes cook, chop the salad vegetables and whisk the dressing ingredients together.
When the potatoes are cool enough to handle, flatten each one with the bottom of a glass to about 1/4 to 1/8 inch thick, sliding it off gently so it doesn't stick.
Lay the flattened potatoes in a single layer in an air fryer basket. Spray with avocado oil, season with the Salad Supreme seasoning, spray with oil again. Air fry at 375°F for 15 minutes, until golden, craggly and crispy. Cook in batches if needed.
Toss the romaine, pickles and onion in the dressing. Add half the crispy potatoes, breaking them up slightly, and scatter the rest over the top.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Onion Potato Yoghurt Red onion Lettuce Greek yoghurt Pickle

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