Description
A delightful twist on traditional potato salad, this Crispy Smashed Potato Salad features golden, crispy baby potatoes tossed in a creamy herbed yogurt dressing. It’s the perfect blend of crispy, creamy, and tangy flavors in every bite.
Ingredients
Scale
For the Crispy Potatoes:
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Herbed Yogurt 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 baby potatoes until fork-tender, then smash them to 1/4 inch thickness on a baking sheet.
- Roast the potatoes: Brush with olive oil, season, and roast for 45-60 minutes until crispy.
- Prepare the dressing: Whisk together yogurt, mayo, Dijon, lemon juice, garlic, and parsley. Add pickle and shallot.
- Combine and serve: Toss roasted potatoes with dressing, garnish, and enjoy warm.
Notes
- You can customize the dressing by adding fresh herbs like dill or chives.
- For extra crunch, sprinkle some toasted pine nuts or sunflower seeds on top.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking, Boiling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Crispy Smashed Potato Salad, Potato Salad Recipe, Herbed Potato Salad
