Adapted from A Pinch of Yum
Ingredients
For the potatoes
- 24 ounces baby yukon gold potatoes
- 1 tablespoon salt
- avocado oil spray
- 2 tablespoons ranch seasoning
For the salad
- 2 hearts of romaine, finely chopped
- 1 cup dill pickles, chopped
- a quarter of a red onion, thinly sliced (about 1/4 cup)
For the dressing
- 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 ranch seasoning
- 1/2 teaspoon kosher salt
Instructions
Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).
Veggies: While potatoes are cooking, chop all your salad ingredients.
Dressing: While potatoes are cooking, whisk all your dressing ingredients.
Smash: When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.
Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy.
Serve! Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top. Crunchy, fresh, creamy, so so yum.
My Notes: The salad itself was decent, but I LOVED the dressing. It is so tasty and easy to make. I used the leftovers as sandwich spread. I made it again and added the chopped pickles into the dressing. Also, if crisping the potatoes in the oven, I'd set it to 425. MXF
