Description
Crispy Smashed Potato Salad brings a delightful twist to the classic potato salad. With golden, crispy smashed potatoes, tangy creamy dressing, and fresh herbs, this dish is the perfect balance of textures and flavors. Perfect for barbecues, parties, or a comforting side dish, this recipe will quickly become your new go-to!
Ingredients
For the Potatoes:
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing:
- 3/4 cup Greek yogurt
- 1/2 cup Kewpie mayonnaise (or regular mayonnaise)
- 2 teaspoons Dijon mustard
- Juice of 1/2 lemon (about 1 tablespoon)
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- Salt and pepper to taste
Optional Garnishes:
- Scallions or fresh herbs
Instructions
- Step 1: Preheat the Oven and Prepare the Potatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large pot, cover baby potatoes with cold salted water and bring to a boil. Cook for 7–8 minutes until fork-tender, then drain and let cool slightly. - Step 2: Smash the Potatoes and Prepare for Roasting
Pat the cooled potatoes dry with a paper towel. Transfer them to the baking sheet and gently smash each potato with the bottom of a glass or a flat surface. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast for 45–60 minutes, flipping halfway through, until golden and crispy. - Step 3: Prepare the Creamy Dressing
While the potatoes are roasting, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, and parsley. Stir in the chopped dill pickle and shallot. Refrigerate until ready to use. - Step 4: Toss the Potatoes and Garnish
Once the potatoes are roasted and crispy, remove from the oven and let cool for 5 minutes. Transfer them to a large bowl, and gently toss with the creamy dressing. Garnish with parsley, scallions, or other fresh herbs. - Step 5: Serve
Serve the potato salad warm or chilled. It pairs wonderfully with grilled meats, fresh salads, or on its own as a hearty side dish.
Notes
- Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños to the dressing for heat.
- Vegan Version: Replace the Greek yogurt and mayonnaise with dairy-free alternatives for a vegan version.
- Herb Variations: Add fresh dill, chives, or tarragon to the dressing for different flavors.
- Cheese Addition: Sprinkle shredded cheddar or Parmesan over the top before serving for a cheesy twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American / Comfort Food
