Crispy Smashed Potato Salad with Herbed Yogurt Recipe

If you’re on the lookout for a side dish that’s both comforting and exciting, I have just the thing for you. This Crispy Smashed Potato Salad with Herbed Yogurt Recipe is genuinely fan-freaking-tastic — it’s the kind of salad that surprises you with its crunchy edges and creamy, tangy dressing all rolled into one. Honestly, it’s become my go-to recipe for potlucks or a casual weeknight dinner. Let me walk you through why this salad is such a winner and how you can nail it perfectly every time.

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Ingredients & Why They Work

Every ingredient in this Crispy Smashed Potato Salad with Herbed Yogurt Recipe plays a starring role. I’ve found that using baby potatoes keeps things bite-sized and manageable, while the herbed yogurt dressing brings both freshness and richness without heaviness. Let’s break down why each element matters, plus a few shopping tips to set you up for success.

• Baby Potatoes: Mini yellow potatoes roast up perfectly with a creamy interior and crispy outsides when smashed.
• Olive Oil: Use a good quality, fruity extra virgin olive oil for roasting – it adds subtle flavor and enhances crispiness.
• Greek Yogurt: This gives the dressing creaminess with tang without overpowering the potato’s natural flavor.
• Kewpie Mayonnaise: I love this Japanese mayo for its unique umami and smooth texture, but regular mayo works fine too.
• Dijon Mustard: Adds a mild heat and depth that rounds out the dressing’s flavor beautifully.
• Lemon Juice: Brightens up the dressing and balances the richness.
• Fresh Parsley: For herbaceous freshness that complements the tangy dressing.
• Dill Pickle: The finely chopped pickle adds a surprising crunch and sour bite that elevates this salad big time.
• Shallot: Provides a mild, sweet onion flavor without overwhelming the other flavors.
• Scallions (optional): I use these as garnish for some added color and gentle oniony bite.
• Salt & Pepper: Essential seasoning to make everything pop.

Make It Your Way

One of the things I love most about this Crispy Smashed Potato Salad with Herbed Yogurt Recipe is how easy it is to tweak to your taste or occasion. Whether you fancy it extra tangy, love a bit more crunch, or need to keep it dairy-free, there’s room to personalize.

• Variation: I’ve sometimes swapped out parsley for dill or tarragon, which gives the salad a lovely twist, especially if you’re serving it with fish or chicken.
• Dietary modification: For a vegan spin, swap Greek yogurt and mayo for plant-based versions and add a touch of maple syrup to balance tartness.
• Extra Crunch: Toss in some toasted nuts or seeds if you love an additional textural layer.
• Make it spicy: Add a pinch of smoked paprika or a little finely chopped jalapeño to the dressing for a hint of heat.

Step-by-Step: How I Make Crispy Smashed Potato Salad with Herbed Yogurt Recipe

Step 1: Boil Just Until Tender

Start by placing your baby potatoes in a large pot filled with cold, well-salted water. Heat the pot over medium until boiling, then cook the potatoes for roughly 7-8 minutes. The key here is to stop cooking as soon as a fork slides in easily but the potatoes aren’t falling apart. Overcooked potatoes turn to mush when smashed, so watch carefully!

Step 2: Dry and Smash for Maximum Crispiness

Once the potatoes are drained and cooled just a bit, pat them completely dry with paper towels—this extra step makes a huge difference. Place each potato on your baking sheet lined with parchment and gently smash it down to about 1/4 inch thick (I use the bottom of a wide glass). The thinner you smash, the more crust you get, so don’t be shy to flatten a few extra for topping later!

Step 3: Oil, Season, and Roast to Golden Perfection

Brush the smashed potatoes with olive oil (about 2 tablespoons) and season generously with salt and pepper. Roast at 425°F for 45-60 minutes, flipping halfway through to encourage even browning. Keep an eye starting at 40 minutes—you want gloriously crispy edges and golden color, but not burnt. Those crispy bits are pure magic.

Step 4: Whisk up the Herbed Yogurt Dressing

While the potatoes roast, stir together the dressing. I whisk Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, minced garlic, olive oil, chopped parsley, finely diced dill pickle, and shallot until smooth. Taste, then season with salt and pepper to your liking. Refrigerate this dressing until the potatoes are ready.

Step 5: Toss, Garnish, and Serve Warm

Once the potatoes come out, let them cool about 10 minutes. I save some of my favorite crispy brown bits to sprinkle on top later—it’s worth the extra effort! Then gently toss the potatoes with the herbed yogurt dressing, making sure each piece gets coated without breaking apart. Sprinkle with scallions and the crispy potato bits, serve immediately, and watch everyone dig in.

How to Serve Crispy Smashed Potato Salad with Herbed Yogurt Recipe

Garnishes

I usually top the salad with finely chopped scallions for a fresh pop of color and mild onion flavor. Sometimes I sprinkle extra crispy smashed potato bits saved from roasting—it’s that irresistible crunch that makes this salad stand out every time.

Side Dishes

This salad pairs incredibly well with grilled chicken or fish, as well as smoky sausages or a juicy burger. I often serve it alongside a crisp green salad or roasted veggies for a complete, balanced meal.

Creative Ways to Present

For gatherings, I’ve served this Crispy Smashed Potato Salad with Herbed Yogurt Recipe in individual glass jars or small bowls topped with delicate herb sprigs, which makes it feel special and Instagram-worthy. It’s great for buffet tables or family-style sharing.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and find they keep well for up to 2 days. The potatoes may soften a bit, but the flavors deepen overnight. Re-tossing gently before serving brings it back to life.

Freezing

Freezing is not my recommendation for this salad—the creamy dressing and crispy texture don’t hold up well after thawing. If you must freeze, keep components separate and combine fresh after thawing, but fresh is best here.

Reheating

If you want to enjoy leftovers warm, I pop the potatoes on a baking sheet and reheat in a 375°F oven for 10-15 minutes to refresh the crispiness, then toss quickly with cold dressing to maintain creaminess.

FAQs

Final Thoughts

This Crispy Smashed Potato Salad with Herbed Yogurt Recipe holds a special place in my kitchen because it’s the kind of dish that surprises everyone with its simple yet irresistible flavor. It’s easy enough for a weeknight, but impressive enough for company. Trust me, once you try it, you’ll keep coming back to this recipe—and sharing it with your friends just like I did with you today. Give it a go, and don’t forget to save some extra crispy potatoes for that perfect crunch on top!

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