Crispy Smashed Potato Salad
A refreshing twist on a classic, this Crispy Smashed Potato Salad combines creamy yogurt dressing with perfectly roasted baby potatoes for a flavorful side dish.
Ingredients
Main ingredients
- 2 pounds baby potatoes (mini yellow potatoes) Use small potatoes for best results.
- 3 tablespoons olive oil, divided For roasting and dressing.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon pepper To taste.
- 3/4 cup Greek yogurt Can substitute with regular or plant-based yogurt.
- 1/2 cup kewpie mayonnaise (or regular mayo) For creaminess.
- 2 teaspoons Dijon mustard Adds tanginess.
- 1/2 lemon juiced Freshly squeezed for best flavor.
- 1 clove garlic, minced Enhances flavor.
- 1/4 cup fresh parsley, chopped For garnish and flavor.
- 1 dill pickle, finely chopped Adds crunch.
- 1 shallot, finely chopped For additional flavor.
- 1-2 scallions for garnish, optional For topping.
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 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 until just fork tender.
- Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.
- Brush 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.
- While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, 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.
Assembly
- When the potatoes are done, remove the tray from the oven and let cool for 10 minutes.
- Save some crispy brown potato bits for the topping, then transfer the potatoes to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
Notes
Store in an airtight container in the refrigerator for 2-3 days. Reheat in the oven for extra crispiness before serving. For a vegan version, use plant-based yogurt.