@carina.wolff: crispy crunchy smashed potato salad (full recipe below) with chickpeas, avocado, cucumber, celery, and a creamy yogurt ranch dressing. when i filmed this recipe, i realized that i wanted more ranch dressing in this, so i made sure to double it in the recipe! also, this tastes really good with feta if you want to add that in!! RECIPE (serves 2) Smashed Potato Salad 1 ½ lbs gold potatoes Olive oil garlic powder & onion powder 1 1/2 cup chickpeas, rinsed and drained 2 stalks celery, chopped 2 Persian cucumbers, chopped ¼ red onion, chopped 1 avocado, diced ¼ roughly chopped parsley Crushed red pepper Yogurt Ranch 1 cup Greek yogurt 1/4 cup chopped dill 2-3 scallion stalks, finely chopped (reserve some for garnish) 3 tbsp white vinegar 1 tsp onion powder 1/2 tsp garlic powder Pinch of salt & pepper 2-3 tbsp water, to thin out Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for about 30 min until potatoes are tender and easily pierced with a fork. Drain in a colander and let potatoes set for 5 minutes to cool. Add the potatoes to a bowl along with 1 1/2 tbsp olive oil, a dash of garlic powder and onion powder, and salt and pepper. Toss until potatoes are coated, and add to a parchment paper lined baking sheet. Smash the potatoes with the bottom of a glass, and then drizzle on a little more olive oil. Bake for about 40 minutes until potatoes are golden and crispy. Make your yogurt ranch by whisking together ingredients in a small bowl. Thin out the dressing to your deserved consistency, starting with 2 tbsp water When potatoes are ready, let cool slightly, and then break up into smaller pieces with your hands. Add to a large bowl along with chickpeas, celery, cucumbers, red onion, avocado, and parsley. Toss in the ranch dressing along with another small pinch of salt and crushed red pepper. Serve immediately!

Carina Wolff

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Wednesday 04 September 2024 00:08:08 GMT