Description
This Crispy Smashed Potato Salad combines tender baby potatoes roasted to golden perfection and topped with a creamy herbed yogurt dressing featuring Greek yogurt, mayonnaise, Dijon mustard, lemon, garlic, and fresh herbs. The potatoes are boiled until just tender, smashed, brushed with olive oil, and oven-roasted until crispy. Garnished with scallions and crunchy potato bits, this dish serves as a delicious warm side salad with a perfect balance of creaminess and texture.
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. Use two sheets if the potatoes are small to avoid overcrowding.
- Boil 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 to handle.
- Prepare Potatoes for Roasting: Pat the potatoes dry thoroughly with a paper towel to remove excess moisture. Transfer to the baking sheet and gently smash each potato to about 1/4 inch thickness 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 in the oven for 60 minutes, flipping halfway through to ensure even browning, until golden and crispy.
- Make Dressing: While the potatoes roast, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate until ready to use.
- Toss Potatoes with Dressing: When the potatoes are done roasting, remove the baking sheet and let cool for 10 minutes. Reserve some crispy brown potato bits for garnish. Transfer the rest of the potatoes 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 for best flavor and texture.
Notes
- Don’t over-boil the potatoes. They should be just fork tender to avoid falling apart during smashing.
- Dry the potatoes thoroughly after boiling to ensure they crisp up well during roasting.
- For extra crunch, lightly coat the smashed potatoes with cornstarch before roasting.
- Smash a few potatoes thinner for ultra-crispy topping bits.
- Start checking potatoes for doneness at 40 minutes since cooking times vary by oven and potato size.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
