Description
This Crispy Smashed Potato Salad combines golden, crispy roasted baby potatoes with a creamy, tangy Greek yogurt and mayo dressing enhanced with fresh herbs, dill pickle, and shallots. Perfect as a hearty side dish or a unique twist on classic potato salad, this recipe delivers a delicious contrast of textures and flavors served warm.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
Dressing
- ¾ cup Greek yogurt
- ½ cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- ½ lemon, juiced
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Garnish
- 1–2 scallions, chopped
Instructions
- Prep & Boil the Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil, add the baby potatoes, and cook them for 7–8 minutes until just fork-tender. Drain the potatoes and allow them to cool slightly so they are easier to handle.
- Smash & Roast the Potatoes: Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, gently press down each potato to flatten it to about ½-inch thickness without breaking them apart. Brush the potatoes with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast in the oven for 45–60 minutes, flipping halfway through, until they are crispy and golden brown on the outside.
- Make the Dressing: In a medium bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and 1 tablespoon of olive oil. Stir in fresh parsley, finely chopped dill pickle, and shallot. Season the dressing with salt and pepper according to your taste and mix well.
- Assemble the Salad: Let the roasted potatoes cool slightly. Reserve a few of the extra crispy pieces for topping. Toss the remaining potatoes gently with the herbed yogurt dressing until they are all well coated. Transfer the dressed potatoes to a serving dish, top with the reserved crispy potatoes, and garnish with chopped scallions if desired. Serve the salad warm for the best texture and flavor experience.
Notes
- Use baby potatoes such as mini yellow potatoes for the best texture; larger potatoes may not crisp as well after smashing.
- If you cannot find kewpie mayonnaise, regular mayonnaise works just fine.
- For extra crispiness, ensure the potatoes are well dried before smashing and roasting.
- The salad is best served warm but can be enjoyed at room temperature.
- Feel free to adjust the herbs and pickles to your preference for added flavor variations.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
