Crispy Smashed Potato Salad Recipe
This Crispy Smashed Potato Salad recipe combines tender baby potatoes smashed and roasted to a golden crisp, then tossed in a creamy herbed yogurt dressing for a flavorful side dish that’s perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Potatoes:
- 2 pounds baby 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 baby potatoes until fork-tender, then smash them on the baking sheet.
- Roast the potatoes: Brush with olive oil, season, and roast until crispy and golden brown.
- Make the dressing: Whisk together yogurt, mayo, Dijon, lemon juice, garlic, and parsley. Stir in pickle and shallot.
- Combine and serve: Toss the roasted potatoes with the dressing, garnish with scallions and crispy bits, and serve warm.
Notes
- You can customize the dressing by adding herbs like dill or chives.
- For extra tanginess, add a splash of apple cider vinegar to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://queenrecipe.com/crispy-smashed-potato-salad-recipe/
