Description
This Crispy Smashed Potato Salad is a unique twist on the traditional potato salad, featuring roasted baby potatoes smashed for extra crispiness, creamy yogurt-based dressing, and crunchy pickles. A perfect side dish for any gathering.
Ingredients
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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
- 1–2 scallions for garnish, optional
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper. Place the potatoes in a pot of salted water, bring to a boil, and cook for 7-8 minutes. Drain and cool slightly.
- Smash and Roast the Potatoes: Pat potatoes dry and transfer to the baking sheet. Smash each potato to 1/4 inch thick and brush with 2 tablespoons olive oil. Season with salt and pepper. Roast for 45-60 minutes, flipping halfway through, until golden and crispy.
- Make the Dressing: While the potatoes roast, whisk together 1 tablespoon olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, and parsley in a bowl. Stir in chopped pickle and shallot. Adjust seasoning with salt and pepper. Refrigerate.
- Assemble the Salad: Once the potatoes are done, let them cool for 10 minutes. Set aside some crispy bits for garnish, then toss the rest of the potatoes in the dressing until coated.
- Garnish and Serve: Garnish with chopped scallions and reserved crispy potato bits. Serve warm or cold.
Notes
- For crispier potatoes, bake longer before adding toppings.
- Feel free to experiment with other cheeses or add grilled meats for protein.
- If you’re in a hurry, skip the roasting and try steaming the potatoes for a softer texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
