Honey Lemon Crispy Potato Salad

Honey Lemon Crispy Potato Salad

Ingredients

Crispy Potatoes

• 680g baby potatoes, halved
• 4g salt
• 1g black pepper
• Cooking spray or a small amount of olive oil for roasting

Honey Lemon Dressing

• 100g 0% Greek yogurt
• 30g light mayonnaise
• 42g honey
• 30g fresh lemon juice
• 4g salt
• 1g black pepper

Add-ins

• 3 green onions, thinly sliced
• ½ red onion, finely diced
• 5g fresh dill, chopped

Directions

1. Prepare the potatoes: Preheat the oven to 400°F. Halve the potatoes and toss them with the salt, pepper, and a light coating of cooking spray or oil.
2. First roast: Arrange the potatoes cut-side down on a lined baking sheet. Roast at 400°F for 15 minutes.
3. Smash: Remove the potatoes from the oven. Using the bottom of a glass or measuring cup, gently smash each potato until flattened but still intact.
4. Crisp: Return the smashed potatoes to the oven and roast at 400°F for another 25 minutes, or until deeply golden and crispy around the edges.
5. Make the dressing: While the potatoes roast, whisk together the Greek yogurt, light mayonnaise, honey, lemon juice, salt, and pepper until smooth.
6. Combine: Allow the potatoes to cool for a few minutes. Add the green onions, red onion, and dill to a large bowl. Add the crispy potatoes and gently toss with the honey-lemon dressing.
7. Serve: Taste and adjust the seasoning if needed. Serve immediately for the crispiest texture, or refrigerate and serve chilled for a more traditional potato-salad experience.