Description
Crispy Smashed Potato Salad is a delicious and hearty dish that combines crispy roasted potatoes with a creamy herbed yogurt dressing.
Ingredients
Scale
- 2 lb baby potatoes (mini yellow potatoes)
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup Greek yogurt
- ½ cup Kewpie mayonnaise (or regular mayo)
- 2 tsp Dijon mustard
- Juice of ½ lemon
- 1 garlic clove, minced
- ¼ cup fresh parsley, finely chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- Salt & pepper, to taste
- 1–2 scallions, sliced (for garnish)
- Crispy potato bits (reserved from roasting)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place potatoes in a large pot of well-salted cold water. Bring to a boil and cook for 7–8 minutes, just until fork-tender. Drain and allow to cool slightly.
- Pat potatoes completely dry with paper towels. Transfer to baking sheet and gently smash each potato to about ¼-inch thick using a glass or potato masher.
- Brush with 2 tbsp olive oil, season generously with salt and pepper. Roast for 45–60 minutes, flipping halfway, until deeply golden and crispy.
- In a bowl, whisk remaining 1 tbsp olive oil, Greek yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in chopped pickle and shallot. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- Once potatoes are done, let them cool for 10 minutes. Reserve some crispy potato bits for topping. Transfer potatoes to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with scallions and reserved crispy potato bits. Serve warm and enjoy!
Notes
- Don’t overboil – potatoes should be tender, not soft.
- Dry well after boiling for maximum crispiness.
- For extra crunch, lightly dust potatoes with cornstarch before roasting.
- Smash a few potatoes extra thin for ultra-crispy topping pieces.
- Start checking for doneness around 40 minutes, as ovens vary.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 493 kcal
- Sugar: 2g
- Sodium: 658mg
- Fat: 32g
- Saturated Fat: 2g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 6mg
Keywords: Crispy Smashed Potato Salad