Description
This Crispy Smashed Potato Salad is a delightful twist on a classic side dish. Crispy on the outside and creamy on the inside, these smashed potatoes are tossed in a tangy yogurt dressing with fresh herbs. Perfect for picnics, barbecues, or as a tasty side for any meal.
Ingredients
Units
Scale
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
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cook the potatoes: Boil the potatoes until fork-tender, then smash them flat on the baking sheet.
- Roast the potatoes: Brush with olive oil, season, and roast until crispy and golden brown.
- Prepare the dressing: Whisk together yogurt, mayo, Dijon, lemon juice, garlic, parsley, pickle, and shallot.
- Combine: Toss the roasted potatoes with the dressing until coated.
- Serve: Garnish with scallions and crispy potato bits before serving warm.
Notes
- You can customize the dressing with your favorite herbs and spices.
- For a smoky flavor, try adding a pinch of smoked paprika to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
