Creamy Dill Smashed Potato Salad

Crispy, creamy and FULL of flavor.....and protein!!! Family favorite and BBQ ready!!

RECIPE:

• 2 lbs creamer potatoes

• 1 tablespoon olive oil

• ½ teaspoon salt divided

• ½ teaspoon black pepper divided

• 1 teaspoon garlic powder divided

• ¾ cup plain nonfat Greek yogurt

• 4 tablespoon light mayonnaise

• 2 tablespoon stone ground dijon mustard

• 1 tablespoon apple cider vinegar

• 1 tablespoon dried dill

• ½ cup cucumber finely chopped

• ½ cup celery finely chopped

• 1 shallot finely chopped

• 1 green onion finely chopped for sprinkling

• Preheat the oven to 425 F and line a baking sheet with parchment paper.

• Add potatoes to a large pot and cover with water. Cover and bring to a boil for about 7 minutes, or until fork tender. Drain and dry potatoes and add them to the baking sheet.

• Drizzle with olive oil and sprinkle with half of the garlic powder, salt and black pepper. use the bottom of a glass to smash the potatoes until they are flat. Roast for about 30 minutes until they begin to turn golden brown.

• While the potatoes are in the oven, whisk together greek yogurt, mayonnaise, dijon mustard, apple cider vinegar, dried dill and remaining salt, pepper and garlic powder.

• Once the potatoes have cooled (for about 5 minutes) add them to the yogurt mixture (leave about ¼ cup to sprinkle on top of the salad) along with the cucumber celery and shallot. Stir to combine. Top with leftover potatoes and green onions.

6 Servings:

2 point each

170 calories

5g ft

21g carbs

6g protein

Original Recipe: https://nourishedbynic.com/wprm_print/creamy-dill-smashed-potato-salad

YouTube Video: https://youtu.be/hwl48CZjGaw