Labne Crispy Potato Salad
This crispy potato salad features a labneh "dressing" for a tangy, refreshing, Mediterranean twist on the classic side dish!
Servings: 6 servings
Equipment
Ingredients
For the Labne "Dressing"
- 16 ounces labneh
- 1/4 cup chopped pickles
- 1 Tablespoon pickle juice
- 1/4 cup diced red onion
- 2 Tablespoons fresh dill chopped
- 2 Tablespoons chopped chives
- 1/4 cup fresh flat-leaf parsley chopped
- 1/4 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 grated garlic clove
Smashed Potatoes:
- 1 pound petite gold potatoes
- Olive oil
- Salt to taste
- Pepper to taste
Instructions
For the Labne Dressing:
- In a bowl, combine all the labneh topping ingredients. Mix well, and set aside.16 ounces labneh, 1/4 cup chopped pickles, 1 Tablespoon pickle juice, 1/4 cup diced red onion, 2 Tablespoons fresh dill, 2 Tablespoons chopped chives, 1/4 cup fresh flat-leaf parsley, 1/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1 teaspoon Dijon mustard, 1 grated garlic clove
For the Smashed Potatoes:
- Place the potatoes in a pot, and cover with water. Add 2 teaspoons of salt, and bring to a boil.1 pound petite gold potatoes
- Boil the potatoes until fork-tender, about 12-15 minutes (cooking time may vary based on potato size).
- Drain the potatoes and line a baking sheet with parchment paper.
- Arrange the potatoes on the baking sheet, leaving space between each.
- Using a cup, gently flatten each potato.
- Drizzle generously with olive oil, and sprinkle with salt and pepper.Olive oil, Pepper to taste, Salt to taste
- Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through, until crispy and golden.
To Serve:
- Spoon the labneh mixture over the crispy potatoes, or mix them together if preferred.
