Smashed Potato Salad
Servings: 4

1.5 pounds baby potatoes
2 Tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ small red onion finely diced
¼ cup fresh parsley chopped
¼ cup fresh dill chopped
½ cup Greek yogurt
2 tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice

1) Preheat the oven to 425°F (220°C). Line a large rimmed baking tray with parchment paper. Set aside.

2) Add the potatoes to a large pot and cover them with cold water. Using cold water allows the potatoes to cook evenly. Add a generous pinch of salt and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let them cool slightly.

3) Place the cooked potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them slightly.

4) Drizzle the smashed potatoes with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to ensure they're evenly coated.

5) Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.

6) While the potatoes are baking, in a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.

7) In a large bowl, combine the crispy smashed potatoes, diced red onion, fresh parsley, and dill. Pour the dressing over the salad and toss gently to combine. Serve at warm or room temperature.

Storage and Freezing Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors meld beautifully over time, making it even tastier the next day.

Freezing is not recommended, as the texture of the potatoes may become grainy upon thawing.