Crispy Potato Salad
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Ingredients
Directions
Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain.
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Coat the prepared baking sheet with 1 tablespoon Tallow. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Top smashed potatoes evenly with remaining tallow; sprinkle with salt, pepper and garlic powder.
- Roast potatoes in the preheated oven, flipping halfway through cooking time, until very crispy and browned, 40 to 50 minutes.
- While potatoes are roasting, prepare the dressing. Combine greek yogurt, mayo, lemon juice, dijon mustard, salt and pepper, celery, pickles, dill, and garlic. Reserve 1 tablespoon green onion for garnish; add remaining green onions to the sour cream mixture. Stir well to combine. Taste for seasoning and adjust as desired.
- Allow the potatoes to cool slightly, then roughly chop or tear them into bite-sized pieces.
- Reserve 1/4 cup crispy potatoes for topping and stir remaining potatoes with dressing until well coated. Add to a serving dish and top with reserved green onion, and crispy potatoes.
