Introduction

This Crispy Smashed Potato Salad offers a delightful twist on traditional potato salad by combining crispy roasted potatoes with a creamy, tangy dressing. It’s perfect as a side dish for gatherings or a comforting snack to enjoy warm or at room temperature.

A wooden bowl filled with a layered dish starting with a base of light creamy sauce, topped with chopped green onions scattered throughout, crispy golden-brown pieces that look crunchy and irregularly shaped on top, and small toasted almond slices adding texture and color contrast. The bowl is set on a wooden board, placed on a surface showing a white marbled texture. In the background, a white bowl with green garnish and a wooden bowl with a white sauce sprinkled with green onion pieces are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. Use two sheets if the potatoes are small for better spacing.
Step 2: Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes until just fork tender. Drain and let cool slightly.
Step 3: Pat the potatoes dry with a paper towel and transfer them to the baking sheet. Gently smash each potato to about 1/4 inch thick using a potato masher or the bottom of a glass.
Step 4: Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway through, until golden brown and crispy.
Step 5: Meanwhile, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and parsley until smooth. Stir in the chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until ready to use.
Step 6: When the potatoes are done, remove from the oven and let cool for 10 minutes. Reserve some crispy potato bits for garnish, then transfer the rest to a large bowl.
Step 7: Gently toss the roasted potatoes with the herbed yogurt dressing until evenly coated. Garnish with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy.

Tips & Variations

Try using red or fingerling potatoes for a different texture and color.
For extra crispiness, increase the roasting time slightly, but watch carefully to avoid burning.
Add chopped fresh dill or chives for added herbaceous flavor.
Swap Dijon mustard for whole grain mustard for a more textured dressing.
To make it vegan, replace Greek yogurt and mayo with plant-based alternatives.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within this time for optimal texture and freshness. Reheat gently in the oven or enjoy chilled. If refrigerated, the potatoes may soften slightly but will still be delicious.

How to Serve

A wooden bowl sits on a wooden board, filled with layered food. The bottom layer is creamy white sauce with a soft texture, mixed with green chopped scallions. The top layer is made of crispy, reddish-brown fried chips scattered all over. Small light brown seeds or nuts are sprinkled among the chips and sauce. More chopped scallions are sprinkled on top, adding bright green color. In the background, a small white bowl with green and orange vegetables and another small wooden cup with white sauce and scallions sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Kewpie mayo?

Yes, regular mayonnaise works well if Kewpie mayo is unavailable. Kewpie adds a slightly sweeter and creamier flavor, but the dressing will still be delicious with regular mayo.

How do I prevent the potatoes from becoming soggy?

Ensure the potatoes are well dried before roasting and spread them out on the baking sheet without overcrowding. Roasting at a high temperature and flipping halfway helps develop a crispy exterior.