Dill Pickle Smashed Potato Salad

Dill Pickle Smashed Potato Salad

Ingredients

Salad

• 600g baby potatoes, halved
• 120g dill pickles, diced
• 225g Persian cucumber, diced
• 150g celery, finely diced
• 100g red onion, finely diced
• 50g scallions, sliced
• 15g fresh dill, chopped
• 10g olive oil
• 2 pieces bacon, chopped
• 3g salt
• Black pepper

Dressing

• 120g 0% Greek yogurt
• 40g dill pickle juice
• 20g Dijon mustard
• 15g light mayonnaise
• 25g honey
• 10g apple cider vinegar
• 1 small garlic clove, grated
• 5g fresh dill, chopped
• Black pepper

Directions

1. Heat oven to 425°F. 
2. Brush or toss the halved potatoes with olive oil, salt, and pepper, then place on a lined baking sheet and roast for 20 minutes. 
3. Take them out, cover with parchment paper, and smash each one to about ½-inch thick. 
4. Roast for an additional 20-25 minutes, flipping once, until deeply golden and crispy.
5. Whisk together the dressing ingredients.
6. Combine pickles, cucumber, celery, red onion, scallions, and dill in a large bowl.
7. Add the dressing and toss.
8. Fold in the crispy potatoes just before serving so they retain some crunch.
9. Top with crispy bacon or turkey bacon.

Nutrition Per Serving, Makes 6:

Calories: 136

Protein: 5g

Carbohydrates: 24g

Fat: 3g

Fiber: 3g