smashed pickle-y potato salad

my current hyperfixation

Bc the best salads contain literally no lettuce 😌 let’s get into it:

Smashed Pickle-y Potato Salad -

MAKE TIME: 1 hour 10 minutes | SERVES: 2-3 | GLUTEN FREE | DAIRY FREE | (optional) VEGAN |

Ingredients:

• 1.5 lbs baby gold potatoes

• 1 cup pickle juice

• 1/4 cup olive oil

• Garlic powder

• Onion power

• Salt

Sauce:

• 1/3 cup mayo (can use vegan or regular)

• 1/3 cup unsweetened yogurt (can use dairy free or regular)

• 1/3 cup diced pickles

• 1 garlic clove, minced

• 1 TBSP freshly chopped dill (+ more for topping)

• 1 TBSP freshly chopped chives (+ more for topping)

• 2 TBSP pickle juice

Directions:

1. Start by filling a large pot with water and 1 cup of pickle juice. Place on the stove on medium-high heat and bring to a boil

2. Once the water starts boiling, add in the potatoes. Boil for 20-25 minutes, until fork tender

3. Once the potatoes are fork tender, drain the water and pat the potatoes dry

4. Preheat oven to 420F. To a large baking sheet, evenly spread 2 TBSP of olive oil, then add the potatoes. Using the bottom of a jar or cup, smash all of the potatoes

5. Cover the smashed potatoes in 2 TBSP of olive oil (I recommend using your hands or a brush to make sure the olive oil is evenly spread onto all of the potatoes) and top with garlic powder, onion powder, and salt (measure with your heart <3)

6. Bake the potatoes at 420F for 40 minutes, flipping halfway

7. While the potatoes are baking, make your sauce. To a bowl add 1/3 cup of mayo and 1/3 cup of unsweetened yogurt (can be dairy free or regular)
   

8. Thinly dice about 5-6 pickles, to equal 1/3 cup. Add the diced pickles to the mayo bowl then add in 1 clove of minced garlic, 1 TBSP of freshly chopped dill, 1 TBSP of freshly chopped chives, and 2 TBSP of pickle juice

9. Use a spoon or a whisk to mix the sauce until smooth

10. Once the potatoes are done baking, transfer them to a large bowl, and then pour in the sauce. Mix until all of the potatoes are evenly coated

11. Top with a sprinkle of fresh dill and fresh chives and then enjoy!!