Description
This Crispy Smashed Potato Salad offers a delightful twist on a classic dish, featuring tender baby potatoes smashed thin, roasted to golden crispiness, and tossed in a tangy herbed yogurt dressing with pickles and shallots. Perfect as a side or light meal, it combines creamy, crunchy, and fresh flavors in every bite.
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 for garnish, optional
Instructions
- Preheat Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper, using two sheets if the potatoes are small to avoid overcrowding.
- Cook Potatoes: Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 8 minutes until just fork tender. Drain and let cool slightly.
- Smash Potatoes: Pat the potatoes dry thoroughly with paper towels. Transfer them to the baking sheet, then gently smash each potato to about 1/4 inch thick using a potato masher or the bottom of a glass.
- Season and Roast: Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 60 minutes, flipping halfway through, until golden brown and crispy.
- Prepare Dressing: While potatoes roast, whisk together the remaining 1 tablespoon of olive oil with Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate.
- Toss Potatoes with Dressing: Once roasted, remove the potatoes from the oven and let them cool for 10 minutes. Reserve some crispy potato bits for garnish. Transfer the rest to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish and Serve: Garnish the potato salad with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy.
Notes
- Don’t over-boil the potatoes; they should be just fork tender to prevent falling apart when smashed.
- Dry potatoes thoroughly after boiling to ensure maximum crispiness during roasting.
- For extra crunch, lightly coat potatoes with cornstarch before roasting.
- Smash a few potatoes extra thin for an ultra-crispy texture that works great as a topping.
- Check potatoes for doneness starting at 40 minutes to avoid overcooking, as oven temperatures and potato size vary.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
