Description
This Crispy Smashed Potato Salad combines tender boiled baby potatoes with a golden, crispy roast that’s perfectly coated in a tangy, herbed Greek yogurt and mayonnaise dressing. Enhanced with fresh parsley, dill pickle, shallot, and scallions, this salad serves as a delightful warm side dish or appetizer with a satisfying crunch and refreshing zest.
Ingredients
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
Herbs & Veggies
- ¼ cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 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, then add the baby potatoes. Cook them for 7–8 minutes until just fork-tender. Drain and allow them to cool slightly.
- Smash & Roast the Potatoes: Arrange the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, gently press each potato down to about ½-inch thickness. Brush the potatoes with 2 tablespoons of olive oil, then season with salt and pepper. Roast in the preheated oven for 45–60 minutes, flipping halfway through, until they’re crispy and golden brown.
- Make the Dressing: In a mixing bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic. Stir in chopped parsley, dill pickle, and shallot. Season with salt and pepper to taste, adjusting the flavors as you like.
- Assemble the Salad: Let the roasted potatoes cool slightly. Reserve a few extra-crispy pieces for garnish. Toss the remaining potatoes gently in the herbed yogurt dressing until well coated. Transfer the dressed potatoes to a serving dish, top with the reserved crispy potato pieces, and garnish with chopped scallions. Serve the salad warm for the best flavor and texture.
Notes
- Use baby yellow potatoes for the best texture that holds up well to smashing and roasting.
- Adjust roasting time based on your oven; potatoes should be crisp and golden but not burnt.
- Kewpie mayonnaise adds a subtle umami flavor, but regular mayo works as a good substitute.
- For a dairy-free version, substitute Greek yogurt with a non-dairy alternative and replace mayonnaise with vegan mayo.
- This salad is best enjoyed warm but can be served at room temperature as well.
- Make sure to season the dressing well to balance the tanginess and creaminess.
