Empty My Fridge
Smashed Potato Salad
Ingredients
- Potato2 lb
- Olive oil¼ cups
- Yoghurt1 cup
- Tahini1 tbsp
- Lemon2 tbsp
- Garlic1 clove
- Salt½ tsp
- Black pepper¼ tsp
- Mint · chopped⅓ cups
- Parsley · chopped⅓ cups
- Scallion · chopped⅓ cups
- Kalamata olive · chopped½ cups
Instructions
- Wash the baby potatoes, put them in a pot, cover with water and season generously with salt. Bring to a boil over high heat, then boil until fork-tender but still holding their shape.
- Drain and let the potatoes cool for 5 minutes.
- Preheat the oven to 400°F. Brush the bottom of a baking sheet with olive oil, place the potatoes on it and flatten them with a cup. Brush the potatoes with the remaining olive oil.
- Roast for 20 minutes until crispy.
- In a bowl, combine the yogurt, tahini, lemon juice, minced garlic and chopped herbs. Season to taste with salt and pepper.
- Once the potatoes are roasted, let them cool for 5 minutes, then toss them with the dressing, chopped mint, parsley, green onions and kalamata olives just before serving.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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GarlicLemonScallionPotatoYoghurtOliveTahiniKalamata olive
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