Crispy Smashed Potato Salad with Lemon Feta Dressing
Crispy Smashed Potato Salad with Lemon Feta Dressing is the summer salad of your dreams.
Equipment
Ingredients
Crispy Potatoes
- 2 lbs baby potatoes
- 1 tablespoon olive oil
- ½-1 teaspoon salt adjust to your saltiness preference
- ½ teaspoon onion powder
- ½ teaspoon za'atar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper or to taste
Crispy Chickpeas
- 1 can chickpeas - drained and patted dry
- 1 tablespoon oil
- ¼-1/2 teaspoon salt adjust to your saltiness preference
- ½ teaspoon za'atar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- black pepper to taste
Dressing
Other ingredients
- ½ cup finely chopped dill
- 4 stalks finely sliced celery
- 1 large shallot - finely sliced
Instructions
- Preheat oven to 425 degrees.
- Add potatoes to boiling water with a pinch of salt. Boil for 5-8 minutes until fork tender.
- Cool and dry and transfer to a baking sheet lined with parchment paper. Smash with the bottom of a glass or jar. Coat in oil and seasoning. Bake potatoes for 40-50 minutes, until crisp.
- Add chickpeas to a sheet pan lined with parchment paper. Coat in oil and seasonings. Bake for 30-35 minutes, until crisp.
- Add all dressing ingredients to a food processor and blend until smooth.
- Toss together celery, chickpeas, potatoes, dill and shallot with the dressing. Serve and enjoy.
Notes
Nutritional information is for ⅙ of the recipe which is a about a side salad serving for having with protein.
Nutrition
Calories: 379kcalCarbohydrates: 42gProtein: 9gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 9mgSodium: 628mgPotassium: 819mgFiber: 7gSugar: 5gVitamin A: 364IUVitamin C: 34mgCalcium: 114mgIron: 3mg
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