Description
This Crispy Smashed Potato Salad combines tender boiled baby potatoes smashed and roasted to golden perfection, then tossed in a tangy and creamy yogurt-mayo dressing with fresh herbs, garlic, and pickles. It’s a delightful twist on traditional potato salad with a satisfying crispy texture, perfect for warm or chilled serving.
Ingredients
Scale
Potatoes
- 2 lbs baby (mini yellow) potatoes
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
Dressing
- ¾ cup Greek yogurt
- ½ cup Kewpie mayo (or regular mayo)
- 2 tsp Dijon mustard
- Juice of ½ lemon
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
Add-ins and Garnish
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions, sliced (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Boil Potatoes: Place the baby potatoes in salted water and boil for 15–20 minutes until they are fork-tender, ensuring they cook through thoroughly.
- Cool and Smash Potatoes: Drain the potatoes and let them cool slightly. Transfer them to the prepared baking sheet and gently smash each potato using the bottom of a cup to flatten them while keeping them in one piece.
- Season and Roast: Drizzle the smashed potatoes with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Roast in the oven for 25–30 minutes until they turn crispy and golden brown on the edges.
- Prepare Dressing: In a mixing bowl, combine the Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, minced garlic, chopped parsley, the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste. Mix well until creamy and smooth.
- Add Pickle and Shallot: Stir the finely chopped dill pickle and shallot into the dressing to add tanginess and crunch.
- Toss or Serve: Once the potatoes are crisp and slightly cooled, gently toss them in the dressing or serve the dressing on the side, depending on your preference.
- Garnish and Serve: Top the potato salad with sliced scallions if using. Serve the salad warm or chilled as a delicious side dish.
Notes
- For extra crispiness, you can broil the potatoes for the last 2-3 minutes but watch carefully to avoid burning.
- Use Kewpie mayo for a richer flavor, but regular mayo works perfectly fine.
- The salad can be served immediately warm or refrigerated and served chilled for a refreshing option.
- Make sure not to over-smash the potatoes to keep some chunks intact for texture.
- This recipe is easily doubled or halved depending on your crowd size.
