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Crispy Smashed Potato Salad

This salad combines crunchy air-fried potatoes with a tangy Greek yogurt dressing, making it a hearty dish perfect for any casual meal or picnic.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 ounces baby Yukon Gold potatoes Choose evenly sized for uniform cooking.
  • 1 tablespoon salt For boiling potatoes.
  • 2 tablespoons McCormick Salad Supreme seasoning
  • 2 hearts of romaine, finely chopped
  • 1 cup dill pickles, chopped
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayo
  • 1 clove garlic, grated
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle juice
  • 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
  • 1 teaspoon McCormick Salad Supreme seasoning
  • 1/4 teaspoon kosher salt

Method
 

Preparation
  1. Bring a pot of water to boil. Add salt and potatoes; cook until fork-tender, about 15-25 minutes depending on size.
  2. While potatoes are cooking, chop all salad ingredients.
  3. Whisk all dressing ingredients together until smooth.
  4. Once potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato to 1/4 to 1/8 inch thickness.
Cooking
  1. Arrange potatoes in a single layer in air fryer basket; spray with avocado oil, coat with seasoning, and spray again.
  2. Air fry at 375°F for 15 minutes, or until golden and crispy.
Serving
  1. Serve by tossing romaine, pickles, and onions with dressing. Mix in half of the crispy potatoes and reserve the other half to scatter on top.

Notes

For optimal crunch, store leftover salad and crispy potatoes separately. Serve warm or at room temperature, and pair with a chilled white wine or sparkling water.