Ingredients
Scale
- 1.5 lbs baby potatoes (red or Yukon gold)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup plain non-fat Greek yogurt
- 2 hard-boiled eggs, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 1/4 cup celery, diced for extra crunch
Instructions
- Boil the Potatoes: Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Simmer for about 15-20 minutes or until the potatoes are fork-tender. Drain the potatoes and let them steam dry for a few minutes.
- Smash and Roast: Preheat your oven to 425°F (220°C). Arrange the boiled potatoes on a large baking sheet lined with parchment paper. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. Drizzle with olive oil and season with salt and pepper. Bake for 25-30 minutes, flipping halfway through, until the edges are golden and very crispy.
- Prepare the Protein Dressing: While the potatoes are roasting, combine the Greek yogurt, Dijon mustard, lemon juice, diced red onion, celery, and fresh dill in a large mixing bowl. Stir in the chopped hard-boiled eggs gently so they don’t break down too much. Season with a little extra pepper if desired.
- Combine and Toss: Once the potatoes are done, remove them from the oven and let them cool for about 5 to 10 minutes. This prevents the heat from thinning out the yogurt dressing too much. Add the crispy potatoes to the dressing bowl and fold gently until every piece is coated. Serve immediately while the potatoes are still slightly warm and crunchy.
- Cook Time: 55 minutes