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Crispy Smashed Potato Salad Recipe

Crispy Smashed Potato Salad Recipe
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★★★★★

5 from 30 reviews

This Crispy Smashed Potato Salad is a perfect blend of crunchy roasted baby potatoes tossed in a tangy and creamy herbed Greek yogurt dressing with dill pickles and shallots. It’s a comforting yet refreshing side dish that pairs well with any meal, offering a flavorful twist on a classic potato salad with less mayo and more zest.

Ingredients

Scale

Potatoes

  • 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, sliced (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Use two sheets if the potatoes are small to avoid overcrowding.
  2. Boil Potatoes: Place the baby potatoes in a large pot filled with well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes until just fork tender. Drain the potatoes and let them cool slightly.
  3. Smash Potatoes: Pat the potatoes dry using paper towels. Transfer them to the prepared baking sheet and gently smash each potato to about 1/4 inch thick using a potato masher or the bottom of a glass.
  4. Roast Potatoes: Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast in the oven for 45-60 minutes, flipping once halfway through, until the potatoes are golden brown and crispy.
  5. Make Dressing: While the potatoes roast, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped fresh parsley in a bowl until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate until ready to use.
  6. Toss Salad: Once the potatoes are done roasting, remove them from the oven and let cool for 10 minutes. Reserve some crispy, browned potato bits for garnish. Transfer the roasted potatoes to a large bowl and gently toss them with the herbed yogurt dressing until evenly coated.
  7. Garnish and Serve: Garnish the potato salad with sliced scallions and the reserved crispy potato bits. Serve warm for best flavor and texture. Enjoy!

Notes

  • Use mini yellow potatoes for the best texture and flavor, but baby red potatoes work well too.
  • If you don’t have kewpie mayonnaise, regular mayonnaise is a fine substitute.
  • Make sure to season the water well when boiling potatoes for better internal seasoning.
  • Be gentle when smashing potatoes to maintain some texture while increasing surface area for crispiness.
  • The salad is best served warm but can be enjoyed at room temperature or cold as well.
  • For a vegan version, substitute Greek yogurt and mayo with vegan alternatives.
  • Adjust the amount of Dijon mustard and lemon juice according to your taste preference.

Nutrition

Keywords: crispy smashed potatoes, potato salad, roasted potatoes, herbed yogurt dressing, baby potatoes, side dish, summer salad

Find it online: https://cheframi.com/crispy-smashed-potato-salad-recipe/