Description
This Crispy Smashed Potato Salad features tender baby potatoes smashed and roasted to golden crispiness, then tossed in a tangy and creamy herbed Greek yogurt dressing with Dijon mustard, fresh parsley, dill pickle, and shallots. It’s a delicious twist on classic potato salad, perfect as a warm side dish or a flavorful appetizer.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Dressing
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
Garnish
- 1-2 scallions, finely chopped (optional)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Use two sheets if the potatoes are small.
- Boil Potatoes by placing them in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 8 minutes until just fork tender. Drain and let cool slightly.
- Dry and Smash the potatoes thoroughly with paper towels. Transfer to the baking sheet and gently smash each potato to about 1/4 inch thick using a potato masher or bottom of a glass.
- Season and Roast by brushing the smashed potatoes with 2 tablespoons olive oil. Season generously with salt and pepper. Roast for 60 minutes, flipping halfway through, until golden brown and crispy.
- Make Dressing while potatoes roast: whisk together remaining 1 tablespoon olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in chopped dill pickle and shallot. Taste and adjust salt and pepper. Cover and refrigerate.
- Toss Potatoes when roasted potatoes are done, remove from oven and let cool for 10 minutes. Reserve some crispy potato bits for garnish. Transfer remaining potatoes to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish and Serve by sprinkling chopped scallions and reserved crispy potato bits on top. Serve warm and enjoy.
Notes
- Don’t over-boil the potatoes; they should be just fork tender but not soft to prevent falling apart when smashing.
- Dry the potatoes thoroughly after boiling to ensure maximum crispiness when roasting.
- For extra crunch, lightly coat the potatoes with cornstarch before roasting.
- Smash a few extra potatoes thinner for ultra-crispy pieces perfect for topping the salad.
- Oven temperatures and potato sizes vary; start checking doneness at 40 minutes to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
