Smashed Red Potatoes in a Creamy Greek Yogurt and Dill Dressing

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.

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