Lemon Pepper Smashed Potato Salad (Printable Version)
Tender smashed potatoes with tangy lemon-pepper dressing, green onions and fresh parsley for a refreshing summer side dish.
# Everything You’ll Need:
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 (or to taste)
08 -
1/4 cup minced green onions
09 -
1/4 cup chopped fresh parsley
10 -
Optional: Additional lemon wedges for garnish
# Steps to Cook:
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 the potatoes are fork-tender, about 15-20 minutes.
02 -
Drain the potatoes in a colander and let them cool slightly. This cooling period will make the potatoes easier to handle.
03 -
Transfer the potatoes back to the pot or a large mixing bowl. Using a fork or a potato masher, gently smash the potatoes to break them apart while still keeping some larger chunks for texture.
04 -
In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest, black pepper, and additional salt if desired.
05 -
Pour the dressing over the smashed potatoes and mix gently until the potatoes are well-coated.
06 -
Gently fold in the minced green onions and fresh parsley for that burst of color and flavor.
07 -
Take a small taste and adjust seasoning if needed. You can add more lemon juice, salt, or pepper according to your preferences.
08 -
Cover the salad and refrigerate for at least 10 minutes before serving to allow the flavors to meld.
09 -
Transfer the salad to a serving dish. Garnish with extra parsley or lemon wedges if desired and serve.