Print

Crispy Smashed Potato Salad Recipe

Crispy Smashed Potato Salad Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.2 from 28 reviews

This Crispy Smashed Potato Salad recipe combines tender baby potatoes with a creamy and tangy yogurt dressing, creating a delightful side dish that’s both crunchy and flavorful.

Ingredients

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
  • 1–2 scallions for garnish, optional

Instructions

  1. Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Cook the potatoes: Boil potatoes until just fork tender, then smash them and roast with olive oil, salt, and pepper until crispy.
  3. Prepare the dressing: Whisk together yogurt, mayo, Dijon, lemon juice, garlic, parsley, pickle, and shallot. Season with salt and pepper.
  4. Combine and serve: Toss roasted potatoes with dressing, garnish with scallions and crispy bits, and serve warm.

Notes

  • Don’t over-boil the potatoes.
  • Dry potatoes thoroughly after boiling.
  • Coat potatoes with cornstarch for extra crunch.
  • Smash some potatoes extra thin for added crispiness.
  • Check potatoes early for doneness.

Nutrition

Find it online: https://lauracooks.com/crispy-smashed-potato-salad-recipe/