Description

This Smashed Potato Salad is a delightful twist on the classic potato salad, featuring baby Yukon gold potatoes smashed to crispy perfection and tossed in a creamy, tangy Greek yogurt and herb dressing. Enhanced with fresh cucumber, celery, dill pickles, and green onions, it’s a refreshing and flavorful side dish that’s perfect for picnics, barbecues, or any meal.

Ingredients

Scale

Smashed Potatoes

2 lbs baby Yukon gold potatoes
2 tablespoons olive oil
Kosher salt and black pepper, for seasoning potatoes

Dressing

3/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup chopped dill
1/4 cup chopped parsley
1 shallot, finely chopped
1 garlic clove, minced
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Kosher salt and black pepper, to taste

Salad

1 cup diced cucumber
1/2 cup diced celery
1/3 cup diced dill pickles
3 green onions, sliced
1/4 cup crumbled feta cheese, for garnish (optional)

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Instructions

Preheat and prepare baking sheet: Preheat your oven to 425 degrees Fahrenheit. Grease a large baking sheet with some olive oil and set it aside to prepare for the potatoes.
Boil the potatoes: Bring a large pot of salted water to a boil over high heat. Add the baby Yukon gold potatoes and cook until they are fork tender, about 20 minutes. Drain the potatoes well and allow them to cool for 5 minutes.
Smash the potatoes: Place the cooked potatoes onto the prepared baking sheet. Use a potato masher or the bottom of a sturdy glass to gently press down on each potato until they are flattened but still in one piece. Drizzle the smashed potatoes with olive oil and season generously with kosher salt and black pepper.
Bake the potatoes: Place the baking sheet in the preheated oven and bake the smashed potatoes for 20 minutes, or until they become crisp and golden on the edges.
Prepare the dressing: While the potatoes are baking, combine the Greek yogurt, mayonnaise, chopped dill, chopped parsley, finely chopped shallot, minced garlic, Dijon mustard, lemon juice, and red wine vinegar in a bowl. Mix well and season with kosher salt and black pepper to taste.
Mix the salad: In a large mixing bowl, combine the diced cucumber, diced celery, diced dill pickles, and sliced green onions. Add the crispy smashed potatoes once they have cooled slightly and then pour the dressing over everything. Toss gently to coat evenly.
Garnish and serve: Transfer the salad to a serving dish and garnish with crumbled feta cheese if desired. Serve immediately or chill in the refrigerator for about 30 minutes to meld flavors.

Notes

For extra crispiness, you can broil the smashed potatoes for the last 2-3 minutes but watch carefully to avoid burning.
Substitute Greek yogurt with sour cream for a richer dressing.
Use fresh herbs like dill and parsley for the best flavor; dried herbs can be used but use about a third of the amount.
The salad can be made a few hours in advance and refrigerated, but add the feta cheese just before serving to maintain its texture.
Baby red potatoes or fingerlings can be used in place of Yukon gold potatoes with similar results.

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 3 g
Sodium: 320 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 10 mg