Lemon Pepper Smashed Potato Salad (Printable Version)
Tender baby potatoes smashed and tossed with tangy lemon-pepper dressing, green onions and fresh parsley for a vibrant side dish.
# Ingredients:
01 -
2 pounds baby potatoes
02 -
1/4 cup mayonnaise
03 -
2 tablespoons Greek yogurt
04 -
1 tablespoon lemon juice
05 -
Zest of 1 lemon
06 -
1 teaspoon freshly cracked black pepper
07 -
1 teaspoon salt
08 -
1/4 cup minced green onions
09 -
1/4 cup chopped fresh parsley
10 -
Optional: Additional lemon wedges for garnish
# Steps:
01 -
Place the baby potatoes in a large pot, cover with cold water, and add a teaspoon of salt. Bring to a boil, then reduce heat and simmer until fork-tender, approximately 15-20 minutes.
02 -
Drain the potatoes in a colander and let them cool slightly to make handling easier.
03 -
Transfer the potatoes back to the pot or a large mixing bowl. Using a fork or a potato masher, gently smash the potatoes, leaving some larger chunks for texture.
04 -
In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest, black pepper, and salt.
05 -
Pour the dressing over the smashed potatoes and mix gently until well-coated.
06 -
Gently fold in the minced green onions and chopped parsley for added flavor and color.
07 -
Taste the salad and adjust the seasoning by adding more lemon juice, salt, or pepper if needed.
08 -
Cover the salad and refrigerate for at least 10 minutes to allow the flavors to meld.
09 -
Transfer to a serving dish and garnish with extra parsley or lemon wedges if desired.