Description
This Crispy Smashed Potato Salad is a delightful twist on a classic favorite, featuring golden, crunchy baby potatoes roasted to perfection and tossed in a creamy, tangy herb-infused Greek yogurt dressing. With vibrant fresh parsley, dill pickle, shallots, and subtle hints of garlic and Dijon mustard, this salad is perfect as a hearty side or a satisfying light meal. Serve warm for the best flavor and texture.
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 (optional, 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 to 8 minutes until they are just fork-tender. Drain the potatoes and allow them to cool slightly.
- Splash & Roast the Potatoes: Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass, gently press each potato to flatten it to about half an inch thick. Brush the potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast them in the oven for 45 to 60 minutes, flipping halfway through, until they are 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 freshly chopped parsley, finely chopped dill pickle, and shallot. Add the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste. Mix thoroughly until well combined.
- Assemble the Salad: Allow the roasted potatoes to cool slightly. Reserve a few crispy potato pieces for garnish. Toss the remaining potatoes gently in the herbed yogurt dressing until they are well coated. Transfer the coated potatoes to a serving dish. Top with the reserved crispy potatoes and garnish with chopped scallions if desired. Serve warm for the best flavor and texture.
Notes
- You can substitute regular mayonnaise if kewpie is unavailable.
- For extra crispiness, make sure to flip the potatoes halfway through roasting.
- Leftover salad can be refrigerated and served cold or reheated gently.
- If baby potatoes are unavailable, small Yukon gold potatoes can be used.
- Adjust salt and pepper according to personal preference.
- The salad is best served warm to enjoy the contrast between crispy potatoes and creamy dressing.
