Description
Crispy Smashed Potato Salad combines golden, crunchy smashed baby potatoes with a creamy, tangy herbed yogurt dressing, making it a perfect side dish or snack that’s flavorful and satisfying.
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 2 sheets if potatoes are small to avoid overcrowding.
- 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 or until just fork tender. Drain and let cool slightly.
- Prepare Potatoes for Roasting: Pat the potatoes dry with paper towels. Transfer them to the baking sheet and 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 season generously with salt and pepper. Roast for 60 minutes, flipping halfway through, until golden brown and crispy.
- Make Dressing: While 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. Taste and season with salt and pepper as needed. Cover and refrigerate.
- Cool and Toss: Once potatoes are roasted, remove from oven and let cool for 10 minutes. Save some crispy brown bits for garnish. 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 reserved crispy potato bits. Serve warm and enjoy.
Notes
- Don’t over-boil the potatoes; they should be just fork tender so they hold together when smashed.
- Dry potatoes thoroughly after boiling to ensure maximum crispiness when roasted.
- For extra crunch, coat potatoes lightly with cornstarch before roasting.
- Smash a few potatoes extra thin for an ultra-crispy topping.
- Check potatoes starting at 40 minutes during roasting to avoid overcooking, as times vary by oven and potato size.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
