# @kalejunkie on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DHV8zIWvWwY
- **Gondola URL:** https://gondola.cc/posts/36608978-kalejunkie-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/7ff6b92ebc.jpg
- **Posted:** 2025-03-18T13:57:47.000+00:00
- **Account Owner:** Nicole Keshishian | KALEJUNKIE® (@kalejunkie) — https://gondola.cc/kalejunkie

## Caption

@kalejunkie NO MAYO SMASHED POTATO SALAD W/ YOGURT & HERB DRESSING  is what needs to be on your Easter tables this year! So here is my truth and we can agree to disagree—but in my opinion, traditional potato salad is just not good! It’s always soggy, soft, warm and tossed in a mayo-filled dressing. To each their own, okay? This version nixes the mayo and swaps those soggy potatoes for CRISPY ones, so you *actually* get some nice texture. The dressing base is greek yogurt, which means it’s got protein in it and it’s packed with fresh herbs, for a salad you will actually CRAVE.⁣
⁣
My cute easter items are from @potterybarn 🫶🏻! Comment “LINK” or “EASTER” and I will DM you my favs from their Easter collection. #mypotterybarn⁣
⁣
Makes 8 servings⁣
2 lbs baby yellow potatoes⁣
2 tb olive oil⁣
1 cup greek yogurt⁣
1 bunch chives, finely chopped, divided into two equal parts⁣
1 bunch dill, chopped (~1/4 cup)⁣
2 tb red wine vinegar ⁣
2 tb dijon mustard⁣
2 tb olive oil⁣
1 tsp kosher salt⁣
1/2 tsp black pepper⁣
4 Persian cucumbers, chopped⁣
6 dill pickles, chopped ⁣
2 shallots, finely chopped⁣
⁣
Add potatoes to a pot of boiling water and cook for 15 minutes, until they’re fork-tender. Remove potatoes from the water and rinse with cold water. Next, preheat oven to 425F. Line a baking sheet with parchment paper and add the potatoes. You may have to work in batches or use multiple baking sheets, to account for all of the potatoes. Be sure to give them plenty of space, so that you can smash the potatoes. Next, use the bottom of a cup to smash the potatoes. Once all of 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 them to cool. Next, in a large serving bowl, mix together the yogurt, half of the chives, dill, red wine vinegar, dijon mustard, olive oil, salt and pepper. Taste and adjust seasonings as needed. Then, add in the cucumbers, remaining half of the chives, pickles, and shallots, as well as the crispy potatoes. Pour dressing on top and toss. Serve and enjoy immediately.⁣
⁣
#potatosalad #easyrecipes #smashedpotatosalad

## Stats

- **Views:** 312,804
- **Likes:** 21,430
- **Shares:** 0
- **Comments:** 400

## Tags

smashedpotatosalad, easyrecipes, potatosalad, mypotterybarn

---
Copyright (c) Gondola