Crispy Dill Pickle Potato Salad
Serves 420 mins prep45 mins cook
A delicious and healthy potato salad featuring crispy baby potatoes, a herby Greek yogurt dressing, and fresh vegetables. Perfect for wellness routines!
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. 2: Boil potatoes in a pot of water for about 10 minutes, or until fork-tender. Line a baking tray with parchment paper. 3: Strain the potatoes and place them on the baking tray. Using a small piece of parchment paper and the bottom of a glass, gently smash each potato. 4: Drizzle generously with olive oil, add Bragg Apple Cider Vinegar, and season with salt. 5: Bake for 45 minutes, or until the potatoes are golden and crispy. 6: Combine all dressing and salad ingredients, except the arugula, in a large bowl and mix well. 7: Once the potatoes are done, cool them for 5-10 minutes before adding to the bowl. 8: Add the arugula and mix until the potatoes are well-coated in the dressing. 9: Serve with an optional squeeze of lemon & enjoy!View original recipe