Lemon & Dill Crispy Smashed Potato Salad

1. Preheat oven to 450º. Boil potatoes in salted water until you can pierce them with a fork.
2. When the potatoes are cooked through, add them to a baking sheet with parchment paper and olive oil and smash them with a mason jar or cup. Drizzle olive oil onto the potatoes and season with salt, pepper, and onion powder. Bake on 450º for 35 minutes, flipping halfway through. They’ll be perfectly crunchy when they’re done!
3. While the potatoes are in the oven, let’s make the potato salad dressing. Combine sour cream, dijon, red wine vinegar, a drizzle of olive oil, green onions, dill, crushed garlic, the zest from one lemon, and a large squeeze of lemon juice. Season with salt, pepper, and onion powder.
4. Take the potatoes out of the oven and combine with the potato salad dressing. Serve immediately so that the potatoes keep their crunch!