Crispy Smashed Potato Salad with Tomato Basil Goat Cheese
This crispy smashed potato salad features perfectly baked baby potatoes paired with a creamy dressing of yogurt, mayonnaise, garlic, and apple cider vinegar, all blended with tomato basil goat cheese for an extra special touch. Topped with fresh herbs and crispy potato bits, it’s a deliciously crunchy side dish that’s sure to wow your guests.
Servings 6 servings
Ingredients
- 2 lbs baby potatoes
- 2 Tbsp extra virgin olive oil
- 2 Tbsp arrowroot powder or cornstarch, optional
- 2 oz tomato basil goat cheese
- ⅓ cup of yogurt
- ¾ cup mayonnaise
- 4 cloves minced garlic
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- ¼ cup diced red onion
- ¼ cup dill pickles finely chopped
- Mix of fresh herbs: dill chives, and parsley (about ½ cup chopped)
Instructions
- Preheat your oven to 425°F and spray a baking sheet with avocado oil.
- Boil the baby potatoes for about 10 minutes, then drain and let them cool slightly.
- Smash the potatoes and place them on the baking sheet. Coat with olive oil and arrowroot powder, then bake for 50-60 minutes until crispy.
- While the potatoes bake, mix the dressing ingredients and chill in the fridge.
- Once the potatoes are crispy, let them cool for a few minutes, then chop and combine with the goat cheese and dressing.
- Garnish with fresh herbs and extra crispy potato bits. Enjoy!