Grilled Smashed Potato Salad Recipe
This smashed potato salad is sure to steal the spotlight at your next gathering. Using nugget potatoes is my trick to getting the best crispy smashed potatoes - perfect for salad! Toss with vibrant leafy greens and a zesty lemon chive yogurt dressing to finish.
Ingredients
Lemon Yogurt Dressing
- ¾ cup plain thick yogurt, see notes
- ¼ cup mayonnaise
- Juice from 1 ½ lemons
- ¼ cup chopped chives, can sub green onions
- A generous pinch of salt and pepper
Instructions
- Bring a large pot of water to a boil. Add the potatoes and simmer for 8-10 minutes, or until they are soft but not falling apart. Drain and set aside to cool.2 lbs. nugget potatoes
- Oil your grill and preheat it to high. Whisk the lemon yogurt dressing ingredients together in a medium-sized bowl.¾ cup plain thick yogurt, Juice from 1 ½ lemons, ¼ cup chopped chives, A generous pinch of salt and pepper, ¼ cup mayonnaise
- Squish each potato between your palms to flatten them a little. You don't want them to fall apart, so make sure to be gentle. Place the smashed potatoes on a baking sheet and drizzle with half of the butter and sprinkle with the sea salt.½ teaspoon sea salt, 2 tablespoons butter
- Grill for 10 mins, flipping and basting with the remaining butter halfway through.
- Place them in a bowl and let them cool slightly. Add the greens to the bowl then pour the dressing over the top and gently toss. Either serve right away or let it come to room temperature.A few handfuls of greens
Serving: 1 serving = ⅙ of the recipe, Calories: 169kcal, Carbohydrates: 28g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 254mg, Potassium: 713mg, Fiber: 4g, Sugar: 2g, Vitamin A: 352IU, Vitamin C: 36mg, Calcium: 60mg, Iron: 1mg