Description
Crispy Smashed Potato Salad is a delightful dish featuring tender boiled baby potatoes that are smashed, roasted until golden and crispy, then tossed in a creamy, tangy herbed yogurt dressing. This salad perfectly balances textures and flavors, making it a satisfying 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
- 1–2 scallions, chopped (for garnish)
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. Boil them for 7–8 minutes until they are just fork-tender. Drain the potatoes and let them cool slightly.
- Smash & Roast the Potatoes: Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass, press gently on each potato until it’s flattened 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 them halfway through the cooking time, until they are crispy and golden brown.
- Make the Dressing: In a bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic. Stir in the chopped parsley, finely chopped dill pickle, and shallot. Add 1 tablespoon of olive oil and season with salt and pepper to taste, mixing well to create a creamy herbed dressing.
- Assemble the Salad: Let the roasted potatoes cool slightly. Reserve a few extra-crispy pieces to use as a topping. Toss the remaining warm potatoes gently with the herbed yogurt dressing until well coated. Transfer the dressed potatoes to a serving dish, top with the reserved crispy potato pieces, and garnish with chopped scallions if desired. Serve the salad warm for the best flavor.
Notes
- Boiling potatoes until just fork-tender ensures they hold together when smashed and roasting yields a perfect crispy texture.
- Kewpie mayonnaise adds a subtle sweetness and creaminess, but regular mayo works well too.
- Make sure to reserve some extra-crispy potato pieces for added texture on top.
- This salad is best served warm but can be enjoyed at room temperature.
- For a dairy-free version, substitute the Greek yogurt with a plant-based alternative and ensure the mayonnaise is vegan.
