Description
This Crispy Smashed Potato Salad is a game-changing twist on the classic! Featuring golden, crispy smashed potatoes tossed in a creamy herbed yogurt dressing, this dish delivers the perfect balance of textures and flavors. Serve it warm or at room temperature—ideal for BBQs, picnics, or a gourmet side dish!
Ingredients
For the Potatoes:
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Herbed Yogurt Dressing:
- ¾ cup Greek yogurt
- ½ cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- ½ lemon, juiced
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Garnish (Optional):
- 1–2 scallions, chopped
Instructions
1. Prep & Boil the Potatoes:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil.
- Add baby potatoes and cook for 7–8 minutes, until just fork-tender.
- Drain and let cool slightly.
2. Smash & Roast the Potatoes:
- Place potatoes on the prepared baking sheet.
- Using the bottom of a glass, gently press down on each potato to flatten it to about ½-inch thickness.
- Brush with 2 tablespoons olive oil, season with salt and pepper.
- Roast for 45–60 minutes, flipping halfway through, until crispy and golden brown.
3. Make the Dressing:
- In a bowl, whisk together:
- Greek yogurt
- Kewpie mayonnaise
- Dijon mustard
- Lemon juice
- Minced garlic
- 1 tablespoon olive oil
- Stir in parsley, dill pickle, and shallot.
- Season with salt and pepper to taste.
4. Assemble the Salad:
- Let the potatoes cool slightly.
- Reserve a few extra-crispy pieces for topping.
- Toss the rest of the potatoes in the herbed yogurt dressing until well coated.
- Transfer to a serving dish, top with reserved crispy potatoes, and garnish with chopped scallions (if desired).
- Serve warm.
Notes
- Make It Dairy-Free: Use vegan mayo and dairy-free yogurt.
- For Extra Flavor: Add grated Parmesan or crumbled feta to the dressing.
- Storage: Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish, Salad
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
