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Crispy Smashed Potato Salad Recipe

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★★★★★

4.7 from 143 reviews

A flavorful Crispy Smashed Potato Salad featuring tender baby potatoes roasted to golden perfection and tossed in a creamy, tangy herbed Greek yogurt and mayo dressing with fresh herbs, pickles, and aromatics. Perfect as a warm side dish or a comforting salad with a crispy crunch.

Ingredients

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

Garnish

  • 1–2 scallions, chopped (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper. Use two sheets if the potatoes are small to avoid overcrowding.
  2. Boil Potatoes: Place the baby 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 them cool slightly.
  3. Smash Potatoes: Pat the potatoes dry with a paper towel, then transfer them to the prepared baking sheet. Gently smash each potato to about 1/4 inch thickness using a potato masher or the bottom of a glass.
  4. Season and Roast: Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast in the preheated oven for 45-60 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
  5. Prepare Dressing: While the potatoes roast, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until ready to use.
  6. Toss Potatoes with Dressing: When the potatoes are done roasting, remove the baking sheet from the oven and allow them to cool for 10 minutes. Reserve some crispy browned potato bits for garnish. Transfer the rest of the crispy potatoes to a large bowl and gently toss them with the herbed yogurt dressing until evenly coated.
  7. Garnish and Serve: Garnish the salad with chopped scallions and the crispy potato bits you reserved. Serve warm for the best flavor and texture. Enjoy your crispy smashed potato salad!

Notes

  • You can substitute kewpie mayonnaise with regular mayonnaise if unavailable.
  • For extra crispiness, use a flat spatula when flipping the potatoes.
  • Make sure to dry potatoes thoroughly before roasting for the crispiest results.
  • This salad can be served warm or at room temperature.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but crispy texture may diminish.
  • Add chopped fresh herbs like chives or dill for additional freshness if desired.

Keywords: crispy smashed potatoes, potato salad, baked potato salad, Greek yogurt dressing, roasted potatoes, herbed potato salad

Find it online: https://nayabaker.com/crispy-smashed-potato-salad-recipe/