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PdfCrispy Smashed Potato Salad
Preheat oven to 425℉ (218°C) & prep a baking sheet with parchment paper sprayed with olive oil spray.
Wash the potatoes and add them to a large pot of salted cold water. Bring to a boil for 10-15 min.
Pour off the salted water & dry the potatoes.
Once the potatoes have cooled, add to the baking sheet and smash them with the bottom of a glass.
Coat in olive oil, salt, & pepper. Roast 40-50 minutes, until they’re crispy.
While the potatoes roast, whisk together the dressing ingredients in a large bowl.
Add the red onions, chives, dills, parsley, & pickles.
When the potatoes are done, add them to the bowl with the other ingredients and stir to combine.