This crispy smashed potato salad is a game-changer! Loaded with golden-brown roasted potatoes and a creamy, tangy herbed yogurt dressing, it’s the perfect blend of textures and flavors. A must-try for your next get-together!
Ingredients
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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. Prepare the Potatoes:
- Preheat the oven to 425°F and line a baking sheet with parchment paper (use 2 sheets if needed).
- Place potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7–8 minutes, until fork-tender. Drain and let cool slightly.
2. Smash and Roast:
- Pat potatoes dry with a paper towel, then transfer to the baking sheet.
- Gently smash each potato with 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.
3. Make the Dressing:
- While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and parsley in a bowl until smooth.
- Stir in the chopped pickle and shallot. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until ready to use.
4. Assemble the Salad:
- When the potatoes are done, let them cool for 5 minutes. Save some crispy potato bits for garnish.
- Transfer the potatoes to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
5. Serve and Garnish:
- Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy!
Notes
- Make Ahead: Prepare the dressing in advance and refrigerate for up to 2 days. Roast the potatoes fresh for best results.
- Texture Tips: For extra crunch, sprinkle some toasted breadcrumbs or crumbled bacon over the salad before serving.
- Substitutions: Kewpie mayo adds extra tang, but regular mayonnaise works perfectly as well.
Nutrition (Per Serving)
- Calories: 365
- Carbohydrates: 40g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 430mg
- Fiber: 4g
- Sugar: 3g
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