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Crispy Smashed Potato Salad: The Ultimate Side Dish for Any Occasion

Crispy Smashed Potato Salad
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This Crispy Smashed Potato Salad is a game-changer! It combines the creamy richness of a classic potato salad with the irresistible crunch of roasted potatoes. Perfect for picnics, potlucks, or as a side dish for your next barbecue, this recipe is sure to impress.

Ingredients

Scale
  • 2 pounds baby potatoes (mini yellow potatoes)
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 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
  • Salt and pepper, to taste
  • 1 dill pickle, finely chopped
  • 1 shallot, finely chopped
  • 1–2 scallions, for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
  2. Cook 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, or until just fork-tender. Drain and let cool slightly.
  3. Prepare for roasting: Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.
  4. Season and roast: Brush the potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
  5. Make the dressing: While the potatoes cook, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot. Taste and season with salt and pepper as needed. Cover and refrigerate.
  6. Assemble the salad: When the potatoes are done, remove them from the oven and let cool for 5 minutes. Save some crispy potato bits for garnish, then transfer the rest to a large bowl. Gently toss the potatoes with the herbed yogurt dressing until evenly coated.
  7. Garnish and serve: Top with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy!

Notes

  • Start with cold water: Add the potatoes to cold water before boiling. This ensures even cooking and the best texture.
  • Don’t over-boil: The potatoes should be just fork-tender, not soft. Overcooking will make them fall apart when smashed.
  • Dry thoroughly: After boiling, let the potatoes cool slightly and dry them well with paper towels. This step is key for maximum crispiness.

Nutrition

Find it online: https://recipes.gernarb.com/crispy-smashed-potato-salad-the-ultimate-side-dish-for-any-occasion/