Crispy Smashed Potato Salad

But here's the secret: I didn't actually invent the dish. I was inspired by a restaurant called JOEY in Newport Beach, California. Their cajun blackened chicken came with a side of warm potato salad that was crunchy, creamy, and packed with flavor. I had to recreate it, and it became a trend.

YIELD: Serves 4

PREP TIME: 5 minutes

COOK TIME: 45-60 minutes

TOTAL TIME: 50-65 minutes

INGREDIENTS

• For the smashed potatoes:
  • 2 tbsp avocado oil, divided
  • 3lbs baby potatoes, scrubbed
  • Salt and pepper, to taste
• For the salad:
  • ¾ cup plain low-fat or nonfat Greek yoghurt
  • ½ cup light mayo
  • 2 tsp Dijon mustard
  • Juice of ½ large lemon
  • 2 tsp red wine vinegar
  • 1-2 garlic cloves, minced
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley
  • 1 medium stalk celery, finely chopped
  • 1 shallot, finely chopped
  • 3-4 cooked crispy bacon strips, crumbled

METHOD

1. Preheat the oven to 400° F. Grease a baking sheet with 1 tablespoon of the avocado oil.
2. Cook the potatoes. Bring a large pot of salted water to a boil, then add the baby potatoes. Boil until the potatoes are fork-tender, 15 to 20 minutes. Drain and let dry for a minute.
3. Smash the potatoes. On the greased baking sheet, place the potatoes, then use a potato masher or the bottom of a cup to smash each potato to about ½-inch thickness. Brush the potatoes with½ tablespoon of avocado oil and season with salt and pepper.
4. Bake the potatoes. Bake for about 30 to 40 minutes until the edges are crispy and golden brown. Flip the potatoes every 10 to 15 minutes and rebrush with½ tablespoon of avocado oil, if desired.
5. Prepare the salad dressing. While the potatoes are baking, in a large bowl, combine the Greek yogurt, mayo, Dijon mustard, lemon juice, red wine vinegar, garlic, dill, and parsley. Stir well to blend. Add the celery and shallot to the dressing and mix thoroughly.
6. Dress the potatoes. Once the potatoes are crispy, remove from the oven and let cool slightly. Add the smashed potatoes to the dressing right before serving to ensure the potatoes remain crispy. (They might become soggy if they sit too long in the dressing.) Gently toss until the potatoes are evenly coated with the dressing and top with the crumbled bacon. 
7. Serve. Serve the salad warm or at room temperature.

Note: If using a stainless steel baking sheet, feel free to use a spatula to scrape the potatoes off when flipping to get that nice crust.