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Crispy Smashed Potato Salad Recipe

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This crispy smashed potato salad is a delightful twist on a classic side dish! With golden-brown roasted potatoes and a tangy, creamy dressing, it’s loaded with texture and flavor. Perfect for potlucks, picnics, or family dinners!

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 (Optional):

  • 1–2 scallions, chopped

Instructions

  • Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. You may need two sheets depending on the size of the potatoes.
  • Boil the Potatoes: Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes, until just fork-tender. Drain and let them cool slightly.
  • Smash the Potatoes: Pat the potatoes dry with a paper towel. Transfer them to the prepared baking sheet. Using the bottom of a glass, gently smash each potato to flatten slightly.
  • Roast the Potatoes: Brush the smashed potatoes with 2 tablespoons of olive oil. Season generously with salt and pepper. Roast in the oven for 45-60 minutes, flipping halfway through, until golden brown and crispy.
  • Prepare the Dressing: While the potatoes roast, whisk the remaining 1 tablespoon of olive oil with Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and parsley in a bowl until smooth. Stir in the chopped pickle and shallot. Taste the dressing and season with additional salt and pepper as needed. Cover and refrigerate until ready to use.
  • Assemble the Salad: Once the potatoes are done, remove them from the oven and let cool for 5 minutes. Save some crispy brown potato bits for garnish. Transfer the roasted potatoes to a large bowl and gently toss them with the herbed yogurt dressing until evenly coated.
  • Garnish and Serve: Sprinkle with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy!

Notes

  • You can make the dressing ahead of time and refrigerate it until ready to use.
  • This salad can be served warm or at room temperature.

Nutrition

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