Crispy Smashed Potato Salad

• baby yukon gold potatoes↗24 ounce
• salt↗1 tablespoon
• avocado oil spray↗
• McCormick Salad Supreme seasoning2 tablespoon
• hearts of romaine, finely chopped↗2
• dill pickles, chopped↗1 cup
• a quarter of a red onion, thinly sliced (about 1/4 cup)
• plain Greek yogurt↗0.5 cup
• mayo↗0.5 cup
• clove garlic, grated↗1
• Dijon mustard↗1 tablespoon
• pickle juice↗1 tablespoon
• freeze-dried dill (or 1/4 cup fresh, chopped)↗1 tablespoon
• McCormick Salad Supreme seasoning1 teaspoon
• kosher salt↗0.25 teaspoon

Step-by-step instructions

1. 1

   Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork‑tender (15‑25 minutes, depending on size).

2. 2

   Veggies: While potatoes are cooking, chop all your salad ingredients.

3. 3

   Dressing: While potatoes are cooking, whisk all your dressing ingredients.

4. 4

   Smash: When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.

5. 5

   Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy. (You may need to do this in batches; you can also do this in the oven – see notes.)

6. 6

   Serve! Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top. Crunchy, fresh, creamy, so so yum.