Festive smashed potato salad

The perfect accoutrement for your Christmas dinner.

2lbs

baby red potatoes

4 tbsp

olive oil

1/4 cup

dried cranberries, reserve 2 tbsp for garnishing

1/4 cup

toasted pumpkin seeds, reserve 2 tbsp for garnishing

1/4 cup

Greek yogurt

1/4 cup

mayonnaise

2 stalks

celery, finely diced

carrot, grated

2 tbsp

whole grain mustard

1/4 cup

parmigiano reggiano

4 tsp

fresh thyme, chopped

2 tsp

fresh oregano, chopped

2 tbsp

fresh dill, chopped

scallions, roughly chopped

1/2

jalapeno, de-seeded and finely diced

lemon, juiced and zest

kosher salt

fresh cracked black pepper

Preheat the oven to 450F. Place the potatoes in a large pot with cold water. Bring the water to a boil and simmer the potatoes until they are fork tender. Strain and let the potatoes cool.
Drizzle olive oil on a baking sheet and smash the potatoes by hand or with the base of a glass, keeping them in one piece. Place on the baking sheet and drizzle with more olive oil, salt and pepper. Roast in the oven for 20-30 minutes or until golden and crispy.
In a mixing bowl combine ingredients for dressing well.
Toss the smashed potatoes in a bowl with dried cranberries, toasted pumpkin seeds and the dressing. Garnish with fresh herbs, cranberries and pumpkin seeds. Serve warm.