You’ll impress any crowd with this out-of-this-world potato salad! With smashed crispy potatoes and a yogurt-and-herb dressing, this recipe is a fresh twist to a traditional classic.
Recipe tags: garlic base, moderate difficulty, lunch, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 lbs | baby potatoes, scrubbed |
| ½ cup | butter, melted |
| 2 tbsp | finely chopped fresh thyme |
| ⅓ cup | grated Parmesan cheese |
| Quantity | Ingredient |
|---|---|
| 1 cup | Greek yogurt |
| 2 tbsp | lemon juice |
| 1 tbsp | Dijon mustard |
| 1 tsp | paprika |
| 1 tsp | black pepper |
| 2 tbsp | finely chopped fresh chives |
| 2 tbsp | finely chopped fresh dill |
| 2 tbsp | finely chopped fresh parsley |
| 2 stalks | celery, diced |
| 2 cups | snap peas, trimmed and blanched |
| ½ cup | finely diced red onion |
Directions
Preheat oven to 425˚F. In large saucepan of boiling water blended with 4 tsp Roasted Garlic Base, cook potatoes for 10 to 12 minutes or until just cooked through; drain well. Let cool slightly.
Meanwhile, in small bowl, stir together melted butter, remaining 2 tsp Roasted Garlic Base and thyme.
Arrange potatoes on large parchment paper–lined baking sheet. Using meat mallet, small saucepan or mug, press potatoes until flattened to 1/2-inch thickness. Brush smashed potatoes with butter mixture.
Bake for 15 minutes. Sprinkle with Parmesan. Bake for 10 to 15 minutes or until potatoes are golden brown and crispy around edges.
Meanwhile, in large bowl, whisk together yogurt, lemon juice, Dijon, paprika, and pepper. Stir in chives, dill and parsley.
Add potatoes, celery, snap peas and onion; toss to combine. Serve warm or refrigerate and serve chilled.
Tip: For added protein, add 6 chopped boiled eggs.
