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Crispy Potato Salad
Crispy Potato Salad
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Ingredients
- 1 lb small potatoes
- ¼ cup olive oil
-
2 tsp Morton & Bassett Paprika
-
1 tsp Morton & Bassett Garlic Powder
-
½ tsp Morton & Bassett Whole Black
Peppercorns Grinder
-
½ tsp Morton & Bassett White Pepper
- 1 cucumber, finely chopped
- 1 bunch fresh dill
- ½ red onion, finely chopped
- ½ cup mayo
- 2 tbsp Dijon mustard
- 1 cup Greek yogurt
- pinch of salt
Directions
- Add potatoes to a pot of boiling water for about 10 minutes (until soft).
- While potatoes cook, add the finely chopped cucumbers and red onions to a bowl and mix with Greek yogurt, mayo, mustard, and half of the fresh dill, roughly chopped.
- Add in 1 tsp M&B Paprika, M&B Garlic Powder, M&B Whole Black Peppercorns, and M&B White Pepper with a pinch of salt and mix well.
- Drain boiled potatoes and add them to a parchment paper lined baking sheet.
- Smash potatoes down with a cup and drizzle with olive oil and the remaining tsp of M&B Paprika.
- Bake potatoes at 450 degrees for 45 minutes until crispy.
- Once crispy, let cool and add to the greek yogurt mix and stir until potatoes are well coated.
- Add extra sprigs of dill and serve!