Crispy Smashed Potato Salad w/ Garlicky Yogurt Vinaigrette & Pickled Red Onions

Ingredients

• Salt
• 2 pounds baby potatoes
• Avocado oil spray
• Flaky salt
• Roughly 1/4 cup pickled red onions (recipe below)
• Roughly 1/2-3/4 cup garlicky yogurt (recipe below)
• 2 tablespoons chopped herbs (I favor a mix of chives, parsley, and dill)

Pickled Onions

• 1 cup filtered water
• 1/2 cup apple cider vinegar
• 2 teaspoons sugar
• 1 teaspoon fine salt
• 1 small red onion, thinly sliced

Garlicky Yogurt Vinaigrette

• 1 cup plant-based unsweetened yogurt (I use Kite Hill greek-style unsweetened yogurt)
• 1/4 cup extra virgin olive oil
• 2-3 tablespoons apple cider vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons maple syrup
• 1 clove garlic, grated or minced
• Fine salt & fresh pepper

Directions

• To a large pot, add a fat pinch of salt and the potatoes. Cover the potatoes with water and bring to a boil. Cover, and lower heat to a simmer. Let the potatoes cook until tender when pierced with a sharp knife, about 15 minutes. Drain and let cool until ready to handle.
• Preheat oven to 450°F and prepare 2 baking sheets with parchment paper, spraying each with a thin coating of avocado oil. One by one, place the potatoes on the baking sheets and, using the bottom of a large glass, press down lightly and smash them. Spray the tops and sides with more avocado oil and sprinkle with flaky salt. Cook for roughly 20 minutes, until tops are lightly golden, then flip. Cook another 10-15 minutes, until edges are golden and crispy. Remove and let cool for roughly 10 minutes.
• Place potatoes on a large platter or shallow bowl. Drizzle over the garlicky yogurt vinaigrette and add the pickled onions. If you want, give everything a light toss to coat the potatoes (add more vinaigrette if needed), and top with the chopped herbs. Serve immediately.
• Make the pickled onions: in a bowl, whisk together the water, vinegar, sugar, and salt until dissolved. Place the sliced onions in a jar and cover with the pickling solution. Cover and store in the refrigerator for up to 1 week.
• Make the vinaigrette: in a large bowl, whisk together the yogurt, oil, vinegar, mustard, maple syrup, and garlic. Season with salt and pepper. Taste and adjust. Can be stored in an airtight container in the fridge for up to 1 week.

Recipe from dolly and oatmeal.