Crispy Crunchy Smashed Potato Salad

A hearty potato salad with chickpeas, avocado, cucumber, celery, and a creamy yogurt ranch dressing.

By @mediterranean.diet.plan

Original recipe source

Cook time: 70 minutes

Servings: 2

Ingredients

• 1.5 lbs gold potatoes
• 0 cups water enough to cover potatoes
• 1.5 tbsp olive oil
• 0 garlic powder
• 0 onion powder
• 0 salt
• 1 cup Greek yogurt
• 0.25 cup dill
• 3 stalks scallions finely chopped
• 3 tbsp white vinegar
• 1.5 cups chickpeas rinsed and drained
• 2 stalks celery chopped
• 2 Persian cucumbers chopped
• 0.5 cup red onion sliced
• 1 avocado diced
• 0.25 cup parsley roughly chopped
• 0 salt
• 0 crushed red pepper
• 0 feta cheese optional

Instructions

1. Preheat oven to 425°F. Add gold potatoes to a large pot, cover with water, and bring to a boil. Cook for about 30 minutes until tender.
2. Drain potatoes in a colander and let them set for 5 minutes to cool.
3. Add the potatoes to a bowl with olive oil, garlic powder, onion powder, salt, and pepper. Toss until coated and transfer to a parchment-lined baking sheet.
4. Bake potatoes for about 40 minutes or until golden and crispy.
5. In a small bowl, whisk together Greek yogurt, dill, scallions, white vinegar, onion powder, garlic powder, salt, pepper, and water to thin out the dressing to your desired consistency.
6. Break up cooled potatoes into smaller pieces. In a large bowl, add potatoes, chickpeas, celery, cucumbers, red onion, avocado, parsley, and prepared yogurt ranch dressing. Toss everything together.
7. Season the salad with additional salt and crushed red pepper. Serve immediately.