If you’re anything like me, you love a potato salad that’s a little different, something fresh yet comforting. That’s why I’m excited to share this Smashed Potato Salad with Greek Yogurt Dressing Recipe that’s become a favorite in my kitchen. It’s creamy, tangy, and perfectly herby with a bright dressing that really perks up those tender smashed potatoes. Plus, it’s way lighter than your usual mayo-heavy potato salads, so you can enjoy a big bowl guilt-free. Keep reading if you want a potato salad that’s both easy and seriously fan-freaking-tastic!

🤍

Why This Recipe Works

Perfect Texture: Smashed Yukon gold potatoes give a tender bite with crispy edges, balancing creamy and crunchy textures.
Healthy Creaminess: Greek yogurt keeps the dressing rich and tangy without the heaviness of traditional mayo.
Fresh & Flavorful Herbs: Dill and parsley add a vibrant, fresh taste that brightens up this summer-perfect salad.
Versatility: It easily pairs with grilled meats or stands alone as a satisfying vegetarian dish.

Smashed Potato Salad with Greek Yogurt Dressing, healthy potato salad, creamy Greek yogurt potato salad, easy potato salad recipe, tangy herb potato salad - The image shows a white bowl filled with crispy roasted potato slices that have a golden-brown color and slightly crunchy texture. These potatoes are mixed with a creamy, white sauce that has green herbs like dill sprinkled throughout. Small chunks of light green cucumber and some green herbs are visible mixed evenly in the sauce, giving the dish a fresh look. Two spoons with gray handles rest inside the bowl on either side, partially covered with the sauce and potato mix. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s break down the magic behind the ingredients in this Smashed Potato Salad with Greek Yogurt Dressing Recipe. Each one plays a key role to build layers of flavor and texture, plus I’ll share a few tips so you shop smart.

Baby Yukon gold potatoes: Their thin skin and creamy flesh make them perfect for boiling then smashing without falling apart.
Olive oil: Brings richness to the potatoes while helping them crisp up beautifully when roasted.
Greek yogurt: Adds tangy creaminess with a boost of protein and less fat than mayo.
Mayonnaise: Just a little for smoothness and balance—feel free to adjust or skip for a lighter bite.
Dill and parsley: Fresh herbs that add brightness and herbaceous notes to the dressing.
Shallot and garlic: Give a mellow, aromatic punch that layers well with the lemon and mustard.
Dijon mustard: A touch of sharpness that livens up the dressing.
Lemon juice and red wine vinegar: These acids keep everything fresh and prevent the salad from feeling heavy.
Cucumber, celery, dill pickles, green onions: Crunchy veggies add texture and pops of flavor that contrast the soft potatoes.
Feta cheese (optional): Adds a salty tang and creamy bite if you want a bit of indulgence.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Smashed Potato Salad with Greek Yogurt Dressing Recipe is how flexible it is. You can swap ingredients or add your favorite extras without losing the soul of the dish. I encourage you to make it your own and have fun with it!

Variation: I sometimes swap parsley for cilantro for a zesty twist — it gives the salad a slightly different flavor profile that my family enjoys on taco nights.
Dietary modification: For a completely dairy-free dressing, try substituting the Greek yogurt and mayo with a plant-based yogurt and vegan mayo.
Seasonal additions: In the summer, adding fresh cherry tomatoes or chopped radishes works great for extra crunch and color.
Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing if you like a little kick.

Step-by-Step: How I Make Smashed Potato Salad with Greek Yogurt Dressing Recipe

Step 1: Boil the potatoes until tender but not falling apart

I like to start by bringing a large pot of salted water to a boil—salting the water really seasons the potatoes from the inside out. Drop in the baby Yukon golds and cook them until a fork slips in easily, usually about 15 to 20 minutes. Don’t overcook, or you’ll end up with mushy potatoes. Once done, drain them and let them cool just a bit so they’re easier to handle for the smashing step.

Step 2: Smash and roast for a crispy edge

Grease your baking sheet with olive oil and preheat your oven to 425°F. Place the potatoes on the sheet and gently press down with a potato masher or the bottom of a glass—just enough to flatten them without breaking apart. Drizzle a little more olive oil and sprinkle kosher salt and black pepper over the potatoes. Roast them until the edges get golden and crispy, about 15 to 20 minutes. This step is seriously where the flavor gets next-level!

Step 3: Whip up the Greek yogurt dressing

While your potatoes roast, combine Greek yogurt, mayonnaise, chopped dill and parsley, finely chopped shallot, minced garlic, Dijon mustard, lemon juice, and red wine vinegar in a bowl. Stir it all together and season with salt and pepper to taste. This dressing is bright, creamy, and packed with fresh herb flavor—trust me, it’s the heart of this salad.

Step 4: Toss everything together

Once the potatoes are perfectly crispy, let them cool slightly, then gently toss them with diced cucumber, celery, dill pickles, green onions, and the dressing. Be gentle here—you want to keep some potato chunks intact for that perfect mix of textures. If using, sprinkle crumbled feta on top for a nice salty finish.

💡

Tips from My Kitchen

Timing is Everything: Boil potatoes just until tender—not too long—so they hold together when you smash them.
Don’t Overmix: When tossing, gently fold to keep those delightful potato chunks intact; overmixing makes it mushy.
Chill the Salad: I always refrigerate this salad for at least 30 minutes before serving to let the flavors marry beautifully.
Use Fresh Herbs: Fresh dill and parsley make a world of difference compared to dried; they brighten the whole dish.

How to Serve Smashed Potato Salad with Greek Yogurt Dressing Recipe

Garnishes

I usually finish this salad with a sprinkling of crumbled feta and some extra chopped dill or parsley. Sometimes, I add a few capers for that dash of brininess I can’t resist. The fresh herbs on top give it such a pretty look and a little flavor boost.

Side Dishes

This smashed potato salad truly shines alongside grilled chicken, salmon, or even veggie skewers. I’ve taken it to picnics and summer barbecues, where it pairs perfectly with smoky ribs or burgers. It’s also great with a fresh green salad on the side for a light but satisfying meal.

Creative Ways to Present

For special occasions, I’ve served this salad in clear glass bowls layered with colorful veggies so the layers show through—it’s always a conversation starter. You could also build individual servings in small jars with a bit of crumbled feta on top for an elegant appetizer option.

Make Ahead and Storage

Storing Leftovers

After enjoying the salad fresh, I always store leftovers in an airtight container in the fridge. It keeps well for up to 3 days. The potatoes might soak a bit more dressing over time, making it even more flavorful, but if you like it less saucy, just add the dressing right before serving next time.

Freezing

I don’t recommend freezing this salad because the Greek yogurt dressing and fresh vegetables don’t hold up well to freezing—they can become watery or separate. It’s best enjoyed fresh or refrigerated.

Reheating

If you want to warm leftovers a bit, I suggest removing the salad from the fridge 15 to 20 minutes before serving to come to room temperature rather than reheating. Warm potatoes with cold dressing can taste a bit odd, so this way keeps everything tasting fresh and balanced.

FAQs

Can I use other types of potatoes for this Smashed Potato Salad with Greek Yogurt Dressing Recipe?

Absolutely! While Yukon golds are ideal for their creamy texture and thin skin, you can use red potatoes or fingerlings with similar success. Just be mindful to boil until tender but not mushy so they hold up when smashed.
Is the Greek yogurt dressing healthy?

Yes, Greek yogurt is a great source of protein and probiotics, making the dressing a healthier alternative to heavy mayo-based dressings. It’s creamy without being overly rich, perfect if you want a lighter salad.
Can I prepare this salad ahead of time?

Definitely! It’s best to prepare the potatoes and dressing separately and combine them a few hours before serving to keep veggies crisp. Refrigerate and serve chilled or at room temperature.
What can I substitute for fresh herbs if I don’t have any?

If fresh dill or parsley aren’t available, dried versions can work in a pinch—but use about one-third of the amount since dried herbs are more concentrated. Fresh is definitely better for brightness and texture here, though.
Is this salad gluten-free?

Yes! All ingredients in this Smashed Potato Salad with Greek Yogurt Dressing Recipe are naturally gluten-free, making it a safe and delicious option if you’re avoiding gluten.

Final Thoughts

This Smashed Potato Salad with Greek Yogurt Dressing Recipe feels like one of those dishes you can always count on—you bring it to potlucks, summer dinners, or just whip it up for a weekday side, and it never disappoints. I hope you love making it as much as I do and find yourself tweaking it to make it yours. Now, go crush some potatoes and enjoy a bowl full of fresh, creamy goodness with people you love!