crispy crunchy smashed potato salad with chickpeas, avocado, cucumber, celery, and a creamy yogurt ranch dressing. because potatoes deserve to be an entree! 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 1/2 cup red onion, sliced 1 avocado, diced ¼ cup 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 1-3 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 desired consistency, starting with 1 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!
