Smashed Potato Salad

Ingredients:

For the Potatoes

• New potatoes
• Oil
• Butter
• A little dried parsley
• Garlic powder
• Mushroom powder
• Grated Parmesan

For the Salad

• 3/4 cup plain non fat Greek yogurt (or sour cream)
• 1/2 cup mayo
• 2 tsp Dijon
• 2 tsp malt vinegar (or apple cider vinegar)
• 1 cucumber, peeled, deseeded, diced
• 1 shallot, diced
• 1/4 cup fresh dill, chopped
• 1 tsp each dried parsley, garlic powder, onion powder, black pepper, Ellie’s Best Vital 7 Mushroom powder
• A pinch of salt (optional—I did not add any and it was still delish)
• 1/4 cup bacon (optional)

Instructions:

1. Add new potatoes to a large pot and fill with water. Bring to a boil and let cook for 15–20 minutes until fork tender.
2. Place parchment paper on a cookie sheet and spray with oil. Using the bottom of a glass, push down on each potato to smash it, but don’t push all the way down, just enough to make more surface area.
3. Melt butter in the microwave and add a little dried parsley, garlic powder, mushroom powder and grated Parmesan, then brush on your smashed potatoes.
4. Bake in a preheated 400°F oven for about 20–25 minutes, flipping halfway through.
5. Let your smashed potatoes cool while you prepare the rest of the smashed potato salad.
6. Mix together the Greek yogurt (or sour cream), mayo, Dijon, vinegar, cucumber, shallot, fresh dill, dried parsley, garlic powder, onion powder, black pepper, mushroom powder, optional salt and bacon.
7. Add the potatoes.
8. Garnish with extra dill and bacon.

Recipe & photo by @midnightmunchiesandmore✨