Air Fryer
Crispy Smashed Potato Salad
Tender baby potatoes smashed and oven‑roasted until golden and crunchy, tossed in a tangy yogurt‑mustard dressing with fresh herbs, pickles, spring onions, and lemon zest for bright flavor.
Ingredients:
- 24 ounces baby yukon gold potatoes
- 1 tablespoon salt
- avocado oil spray
- 2 tablespoons mccormick salad supreme seasoning
- 2 hearts of romaine, finely chopped
- 1 cup dill pickles, chopped
- a quarter of a red onion, thinly sliced (about 1/4 cup)
- 1/2 cup plain greek yogurt
- 1/2 cup mayo
- 1 clove garlic, grated
- 1 tablespoon dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
- 1 teaspoon mccormick salad supreme seasoning
- 1/4 teaspoon kosher salt
Directions:
- Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).
- Veggies: While potatoes are cooking, chop all your salad ingredients.
- Dressing: While potatoes are cooking, whisk all your dressing ingredients.
- Smash: When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.
- Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy. (You may need to do this in batches; you can also do this in the oven – see notes.)
- Serve! Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top. Crunchy, fresh, creamy, so so yum.