Description
Crispy Smashed Potato Salad is a delightful twist on traditional potato salad, featuring tender baby potatoes that are boiled until just fork-tender, smashed flat, roasted until golden and crispy, then tossed in a tangy herbed Greek yogurt dressing with mayo, Dijon mustard, lemon, garlic, and fresh herbs. The salad is topped with crispy potato bits and fresh scallions for extra texture and flavor, perfect for serving warm as a flavorful side dish.
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, finely chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F and line one or two baking sheets with parchment paper depending on the size of your potatoes.
- Boil Potatoes: Place the baby 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 cool slightly.
- Dry and Smash Potatoes: Pat the potatoes dry thoroughly with paper towels to ensure crispiness, then transfer them to the baking sheet. 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 generously season with salt and pepper. Roast for 60 minutes, flipping halfway through, until golden brown and crispy. Check starting at 40 minutes for doneness.
- Prepare Dressing: While the potatoes roast, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot, then season with salt and pepper to taste. Cover and refrigerate until ready to use.
- Toss Potatoes with Dressing: Once the potatoes are done, remove them from the oven and let cool for 10 minutes. Reserve some crispy brown bits for topping. Transfer the rest of the potatoes to a large bowl and gently toss with the prepared herbed yogurt dressing until evenly coated.
- Garnish and Serve: Garnish the salad with chopped scallions and the reserved crispy potato bits. Serve warm for the best flavor and texture.
Notes
- Don’t over-boil the potatoes; they should be just fork tender to prevent falling apart when smashing.
- Dry the potatoes thoroughly after boiling and before roasting to maximize crispiness.
- For extra crunch, lightly coat the potatoes with cornstarch before roasting.
- Smash a few potatoes extra thin for ultra-crispy pieces perfect as toppings.
- Check potatoes early for doneness since cooking times vary based on oven and potato size; start checking at 40 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
