Description
This Crispy Smashed Potato Salad features tender baby potatoes that are boiled, smashed, and oven-roasted to achieve a perfect crispy texture. Tossed in a creamy Greek yogurt and mayo dressing with fresh herbs, pickles, and shallots, this salad is a delicious twist on classic potato salad, served warm for a comforting and flavorful side dish.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
Dressing
- ¾ cup Greek yogurt
- ½ cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- ½ lemon, juiced
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1–2 scallions, chopped (for garnish)
Instructions
- Prep & Boil the Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil, add the baby potatoes, and cook them for 7–8 minutes until they are just fork-tender. Drain and allow them to cool slightly for easier handling.
- Smash & Roast the Potatoes: Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass, gently press down each potato to flatten it to about ½-inch thickness. Brush the smashed potatoes with 2 tablespoons of olive oil, then season with salt and pepper. Roast them in the oven for 45–60 minutes, flipping halfway through, until they develop a crispy, golden-brown exterior.
- Make the Dressing: In a bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, parsley, chopped dill pickle, shallot, and 1 tablespoon of olive oil. Season the dressing with salt and pepper to taste and mix thoroughly to create a creamy, flavorful sauce.
- Assemble the Salad: Once the potatoes have cooled slightly, reserve a few extra-crispy pieces to use as a topping. Toss the remaining warm potatoes gently in the herbed yogurt dressing until they are well coated. Transfer the dressed potatoes to a serving dish, top with the reserved crispy potatoes, and garnish with chopped scallions if desired. Serve the salad warm to enjoy the perfect contrast of textures and fresh flavors.
Notes
- You can substitute regular mayonnaise if kewpie mayo is unavailable, though it may alter the flavor slightly.
- For extra crispiness, make sure to flip the potatoes halfway through the roasting time.
- Use mini yellow potatoes for their creamy texture and thin skin which crisps up nicely.
- This salad is best served warm but can be enjoyed at room temperature as well.
- Additional herbs like chives or dill can be added for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
