Introduction
Crispy smashed potatoes paired with a fresh salad create an exciting dish that combines textures and flavors. The creamy dressing, made from Greek yogurt and mayonnaise, enhances the overall experience. This recipe is perfect for gatherings or as a delightful side dish for any meal.
Detailed Ingredients with measures
For the Crispy Smashed Potatoes:
– 24 ounces baby Yukon Gold potatoes
– 1 tablespoon salt
– Avocado oil spray
– 2 tablespoons McCormick Salad Supreme seasoning
For the Salad:
– 2 hearts of romaine, finely chopped
– 1 cup dill pickles, chopped
– 1/4 cup red onion, thinly sliced
For the Dressing:
– 1/2 cup plain Greek yogurt
– 1/2 cup mayonnaise
– 1 clove garlic, grated
– 1 tablespoon Dijon mustard
– 1 tablespoon pickle juice
– 1 tablespoon freeze-dried dill (or 1/4 cup fresh dill, chopped)
– 1 teaspoon McCormick Salad Supreme seasoning
– 1/4 teaspoon kosher salt
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour 15 minutes
Yield
Serves 4 to 6
Enjoy creating this mouthwatering dish that highlights simple ingredients while offering a satisfying crunch from the potatoes and a zesty freshness from the salad.
Detailed Directions and Instructions
Prepare the Potatoes
Bring a pot of water to a boil. Add the salt and the baby Yukon Gold potatoes. Cook the potatoes until they are fork-tender, which should take approximately 15-25 minutes, depending on their size.
Prepare the Salad Ingredients
While the potatoes are cooking, take the two hearts of romaine lettuce and finely chop them. Next, chop the dill pickles and thinly slice the red onion.
Make the Dressing
In a mixing bowl, whisk together the plain Greek yogurt, mayonnaise, grated garlic, Dijon mustard, pickle juice, freeze-dried dill (or fresh dill if using), McCormick Salad Supreme seasoning, and kosher salt until the mixture is smooth and creamy.
Smash the Potatoes
Once the potatoes are cooked and cool enough to handle, place them on a flat surface. Using the back of a flat drinking glass, gently press down on each potato, flattening them to about 1/4 to 1/8 inch thick. To avoid sticking, slide the glass off the potato in a flat motion.
Roast the Potatoes
Arrange the smashed potatoes in a single layer in the basket of an air fryer. Generously spray them with avocado oil, sprinkle with the Salad Supreme seasoning, and spray them again with oil. Air fry at 375°F for 15 minutes, or until they are golden, craggly, and crispy. You may need to do this in batches, depending on your air fryer’s size. Alternatively, you can roast them in the oven at 375°F for 30-45 minutes until crispy.
Assemble the Salad
In a large bowl, combine the chopped romaine, dill pickles, and red onion. Toss these ingredients with the prepared dressing until well mixed. Add half of the crispy smashed potatoes to the salad and gently toss again. Finally, scatter the remaining crispy potatoes on top of the salad for added crunch.
Serve
Serve the salad immediately to enjoy the delightful contrast between the crunchy potatoes and the creamy, tangy salad components.
Notes
Ensure the potatoes are cooled slightly before smashing to prevent burns. Adjust the amount of Salad Supreme seasoning to taste. You can substitute fresh dill with freeze-dried dill, ensuring you adapt the quantities accordingly. The salad is best enjoyed fresh; leftover potatoes can be stored separately and reheated for later use.
Cook techniques
Boiling Potatoes
Bring a pot of salted water to a boil and cook Yukon Gold potatoes until fork-tender, approximately 15-25 minutes depending on size.
Chopping Ingredients
Finely chop romaine lettuce, dill pickles, and red onion to enhance the texture and flavor profile of the salad.
Making Dressing
Whisk together Greek yogurt, mayonnaise, garlic, Dijon mustard, pickle juice, dill, salad seasoning, and salt for a creamy, tangy dressing.
Smashing Potatoes
Use the back of a flat drinking glass to gently flatten cooked potatoes to 1/4 to 1/8 inch thickness, ensuring even cooking and crispiness.
Air Frying Potatoes
Spray smashed potatoes with avocado oil and seasoning, then air fry at 375°F for 15 minutes until golden and crispy.
Assembly
Toss chopped salad ingredients with the dressing in a large bowl, incorporating half of the crispy smashed potatoes, and then top with the remaining potatoes.
Serving
Serve the salad immediately to maintain the contrast between the crunchy potatoes and creamy dressing.
FAQ
Can I use other types of potatoes?
Yes, you can substitute other potatoes such as red or Russet, though Yukon Gold offers a creamy texture.
How can I make the salad vegan?
Replace Greek yogurt and mayonnaise with plant-based alternatives.
Can I prepare the dressing in advance?
Yes, the dressing can be made ahead of time and stored in the refrigerator for a couple of days.
What can I do if I don’t have an air fryer?
You can roast the smashed potatoes in the oven at 375°F for 30-45 minutes until crispy.
How should I store leftovers?
Store any leftover components in separate airtight containers in the refrigerator for up to 2 days.
Conclusion
The crispy smashed potatoes combined with the fresh, tangy salad create a delightful dish that balances flavors and textures. The creamy dressing ties everything together, enhancing the taste of the crunchy potatoes and the crisp vegetables. This recipe is perfect for a side dish or a light main meal and showcases how simple ingredients can come together to make something truly satisfying.
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