Friday, July 2, 2010

Smashed Red Potatoes in a Creamy Greek Yogurt & Dill Dressing

Today's recipe is one that my Mom used to make all the time. I especially remember one Summer where she made it on a almost weekly basis. :)

The thing that I love about this dish, besides the fresh flavors, is that it can be either served hot or chilled so it's super versatile for either picnics or a home-cooked meal.

Take small red potatoes. Chop them into quarters. Place the potatoes into a pot of boiling water. Boil until fork-tender.

While your potatoes are boiling, slice up green onions, dill and grab your Yoplait greek yogurt (plain flavored) out of the fridge.

Drain potatoes. Add greek yogurt and 1 tbsp. of butter to the potatoes. Using a potato smasher, roughly smash them up. Not so much that they're mashed potatoes, we want to keep it with the texture of a potato salad.

Add in dill, green onions, black pepper, and the zest of one lemon. Stir it all together 

I love this healthy and fresh version of potato salad.

Smashed Red Potatoes in a Creamy Greek Yogurt & Dill Dressing (printable recipe)
Serves 4

1.5 lbs. small red potatoes
1 tbsp. butter
1 single serving container greek yogurt, plain flavor
4 green onions, sliced
1/8 c. minced dill
1 lemon, zested
black pepper

Fill a large pot 1/2-3/4 full of water; set it on the stove to start boiling. Chop potatoes in half, then quarters. Once the water is boiling, add potatoes. Boil until fork-tender.

Drain the potatoes. Add butter and yogurt, roughly mash the potatoes. Stir in onions, dill, lemon zest and black pepper. Serve immediately or refrigerate and serve chilled.


  1. Looks great--and I can have everything on hand right now to make it!

  2. We are having this with dinner tonight!


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