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Crispy Potato Salad Recipe

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Crispy potato salad takes smashed, oven-roasted baby potatoes and tosses them with a cool, creamy dill pickle dressing and crunchy fresh veggies. It delivers all the comfort of classic potato salad with addictive golden edges and extra texture.

Ingredients

Scale
  • 2 lb baby Yukon gold potatoes
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup romaine lettuce finely chopped
  • 1 cup dill pickles chopped
  • 1/4 small red onion thinly sliced
  • 2 tbsp fresh dill chopped
  • Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp pickle juice
  • 1 small garlic clove grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh dill

Instructions

  • 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  • 2. Boil potatoes in salted water 15–20 minutes until just fork-tender. Drain and let steam-dry 5 minutes.
  • 3. Transfer potatoes to sheet. Use a glass or masher to gently smash to about 1/3 inch thick.
  • 4. Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper. Roast 35–45 minutes, flipping once, until deeply golden and crispy.
  • 5. Meanwhile, whisk yogurt, mayo, Dijon, pickle juice, garlic, salt, pepper, and dill until smooth.
  • 6. In a large bowl, combine romaine, pickles, red onion, and dill. Add most of the crispy potatoes and toss with dressing, reserving some potatoes to garnish the top.
  • 7. Serve right away while potatoes are still crisp.

Notes

  • Smash potatoes thin for maximum crisp.
  • Let potatoes cool slightly before tossing so they stay crunchy.
  • Add dressing just before serving to preserve texture.

Nutrition

Keywords: crispy potato salad, smashed potato salad, dill pickle potato salad

Find it online: https://dishfoody.com/crispy-smashed-potato-salad-recipe-2/