Description
This Crispy Smashed Potato Salad features tender baby potatoes boiled and smashed, then roasted to golden crispiness. Tossed in a tangy, creamy Greek yogurt and mayonnaise dressing with fresh herbs, dill pickle, and shallots, it makes a delightful warm salad perfect as a side or light meal.
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, then add the baby potatoes. Cook them for 7–8 minutes until just fork-tender, then drain and allow them to cool slightly.
- Splash & Roast the Potatoes: Arrange the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, gently press each potato to flatten it to about ½-inch thickness. Brush the smashed potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 45–60 minutes, flipping halfway through until the potatoes are crispy and golden brown.
- Make the Dressing: In a bowl, mix the Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic. Stir in the chopped parsley, finely chopped dill pickle, and shallot. Season the dressing with salt and pepper to taste, and add 1 tablespoon olive oil to finish.
- Assemble the Salad: Let the roasted potatoes cool slightly. Reserve a few extra-crispy potato pieces for topping. Toss the remaining crispy potatoes gently in the herbed yogurt dressing until well coated. Transfer to a serving dish, top with the reserved crispy potato pieces, and garnish with chopped scallions if desired. Serve warm for best flavor and texture.
Notes
- Use baby potatoes for best texture and easier smashing.
- The salad is best served warm to enjoy the crisp edges and creamy dressing combo.
- Kewpie mayonnaise adds a subtle sweetness but regular mayonnaise works well too.
- If you prefer, add extra herbs like chives or dill for additional freshness.
- Leftovers can be refrigerated and gently reheated to maintain crispiness.
