Potato salad is a grilling season staple. I’ve been obsessed with smashed potatoes lately. So I put the two together for the ultimate summer side dish of smashed potato salad.

First we have to prepare the potatoes

1. Add new potatoes to a large pot and fill with water. Bring to a boil and let cook for 15-20 minutes until fork tender
2.    Place parchment paper on a cookie sheet and spray with oil. Using the bottom of a glass, push down on each potato to smash it, but don’t push all the way down, just enough to make more surface area
3.    Melt butter in the microwave and add a little dried parsley, garlic powder, mushroom powder and grated Parmesan, then brush on your smashed potatoes
4. Bake in a preheated 400°F for about 20-25 mins, flipping halfway through

Let your smashed potatoes cool while you prepare the rest of the smashed potato salad.

Mix together

• 3/4 cup plain non fat Greek yogurt (or sour cream)
• 1/2 cup mayo
• 2 tsp Dijon
• 2 tsp malt vinegar (or apple cider vinegar)
• 1 cucumber, peeled deseeded diced
• 1 Shallot, diced
• 1/4 cup fresh dill, chopped
• 1 tsp each dried parsley, garlic powder, onion powder, black pepper, mushroom powder (you can certainly add a pinch of salt too, I did not and it was still delish)
• 1/4 cup bacon (optional)

Add the potatoes

I garnished it with extra dill and bacon. Be sure to check out my other smashed potatoes recipes for your appetizers too!

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