Crispy Smashed Greek Potato Salad

Directions

• 1

  Add washed potatoes to a large stock pot, fill with water and bring to a boil over high heat. Do not peel or cut potatoes. Let boil for 10-15 minutes until the potatoes are fork tender, depending on size. Preheat oven to 425 degrees F.

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• 2

  Drain potatoes and transfer to a sheet pan. Use a heavy bottom glass or mason jar to smash down each potato, repeat until all potatoes are flat. Drizzle heavily with olive oil and give a heavy seasoning with salt and black pepper.

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• 3

  Roast potatoes for 15-20 minutes, flipping halfway through, or until they are crispy on both sides.

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• 4

  While potatoes cook, combine the diced cucumber, onion, kalamata olives, chickpeas, green onions, and parsley in a large mixing bowl.

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• 5

  Once the potatoes are done, add to the mixing bowl and top with the AE Dairy French Onion Sour Cream Dip. Gently toss everything to combine and adjust salt and black pepper as needed.

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• 6

  The salad is best served immediately so the potatoes stay crispy!

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