# @kalejunkie on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DHXisj0RhAA
- **Gondola URL:** https://gondola.cc/posts/36608977-kalejunkie-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/778ae33efa.jpg
- **Posted:** 2025-03-19T04:40:37.000+00:00
- **Account Owner:** Nicole Keshishian | KALEJUNKIE® (@kalejunkie) — https://gondola.cc/kalejunkie

## Caption

Follow @kalejunkie for more!! This is my NO MAYO SMASHED POTATO SALAD W/ YOGURT & HERB DRESSING 🫶🏻 So here is my truth and we can agree to disagree—but in my opinion, traditional potato salad is just not good! It’s typically soggy, soft, warm and tossed in a mayo-filled dressing. To each their own, okay? This version nixes the mayo all together and swaps those soggy potatoes for CRISPY ones, so you *actually* get some nice crunch and texture. The dressing base is greek yogurt, which means it’s got protein in it and it’s packed with herbs and lots of tang, for a potato salad that you will actually CRAVE. And I mean that.⁣
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Makes 8 servings⁣
2 lbs baby yellow potatoes, cleaned⁣
2 tb olive oil (to brush the smashed potatoes)⁣
1 cup greek yogurt⁣
1 bunch chives, very finely chopped, divided into two equal parts⁣
1 bunch dill, chopped (approximately 1/4 cup)⁣
2 tb red wine vinegar ⁣
2 tb dijon mustard⁣
2 tb olive oil⁣
1 tsp kosher salt⁣
1/2 tsp ground black pepper⁣
4 Persian cucumbers, finely chopped⁣
6 dill pickles, finely chopped ⁣
2 shallots, finely chopped⁣
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Start by bringing a large pot of water to a boil on the stove. Wash the potatoes. Once the water is boiling, add the potatoes to the pot and allow them to cook for 15 minutes, or until they’re fork-tender. Do NOT overcook. Remove potatoes from the water and rinse with cold water. Next, preheat your oven to 425F. Line a baking sheet with parchment paper and transfer the potatoes onto it. Be sure to give them plenty of space, so that you can smash the potatoes. Use the bottom of a cup to smash then. Once the potatoes have been smashed, brush them with olive oil, followed by a sprinkle of sea salt and ground black pepper. Bake for 45-50 minutes, until golden and crispy. Remove them from the oven and allow to cool. Next, in a large serving bowl, mix together the greek yogurt, half of the chives, dill, red wine vinegar, dijon mustard, olive oil, salt and pepper. Add in the cucumbers, remaining chives, pickles, shallots, and crispy potatoes. Pour dressing on top and toss.⁣
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#potatosalad #easyrecipes #smashedpotatosalad

## Stats

- **Views:** 2,903
- **Likes:** 83
- **Shares:** 0
- **Comments:** 0

## Tags

smashedpotatosalad, easyrecipes, potatosalad

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