Smashed potatoes crisped in an air fryer, tossed with romaine, pickles and a dill-yogurt dressing, topped with extra crispy shards.
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| prepBring a pot of water to boil | ||||
| 680 g baby Yukon Gold potatoes | Cook potatoes until fork-tender, 15–25 min | Smash cooled potatoes 1/4 to 1/8 inch thick | Air fry, 15 min until crispy | Toss in half the potatoes, scatter rest on top |
| 1 tablespoon salt | ||||
| avocado oil spray | ||||
| 120 ml plain Greek yogurt | Whisk dressing ingredients | Toss greens, pickles & onion with dressing | Season with remaining seasoning & salt | |
| 120 ml mayo | ||||
| 1 clove garlic, grated | ||||
| 1 tablespoon Dijon mustard | ||||
| 1 tablespoon pickle juice | ||||
| 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped) | ||||
| 2 tablespoons McCormick Salad Supreme seasoning | ||||
| 2 hearts of romaine, finely chopped | ||||
| 240 ml dill pickles, chopped | ||||
| 1/4 red onion, thinly sliced (about 60 ml) | ||||
| 1 teaspoon McCormick Salad Supreme seasoning | ||||
| 1/4 teaspoon kosher salt | ||||
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