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Crispy Smashed Potato Salad

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A delightful twist on traditional potato salad, featuring crispy smashed potatoes and a creamy herbed yogurt dressing.

Ingredients

Scale
  • 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

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cook the baby potatoes in a large pot of well-salted cold water. Boil for 7-8 minutes until fork-tender.
  3. Drain the potatoes and let them cool slightly in a colander.
  4. Dry the potatoes using a paper towel to remove excess moisture.
  5. Smash each potato on the baking sheet until about 1/4 inch thick.
  6. Season smashed potatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 45-60 minutes, flipping halfway through.
  7. Prepare the dressing by whisking olive oil, Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and parsley until smooth. Mix in dill pickle and shallot.
  8. Combine roasted potatoes with the dressing in a large bowl.
  9. Garnish with scallions and reserved crispy bits before serving warm.

Notes

Best served warm, but can also be enjoyed cold. Pairs well with grilled meats or as part of a buffet spread.

Nutrition

Keywords: potato salad, smashed potatoes, side dish, summer salad, picnic food

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