Description
This Crispy Smashed Potato Salad combines tender boiled baby potatoes with a golden, crisp exterior, tossed in a creamy, tangy dressing made from Greek yogurt, mayonnaise, Dijon mustard, and fresh herbs. It’s a perfect side dish that delivers both comfort and freshness, ideal for any gathering or a satisfying weeknight meal.
Ingredients
Units
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
- 1-2 scallions for garnish, optional
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cook the potatoes: Boil the baby potatoes in salted water until just fork tender, approximately 15-20 minutes. Drain and dry them thoroughly to avoid sogginess.
- Smash the potatoes: Place the cooked potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato until it flattens to about 1/2 inch thickness, taking care not to break them apart completely.
- Roast for crispiness: Drizzle 2 tablespoons of olive oil over the smashed potatoes and sprinkle with salt and pepper. Roast in the preheated oven for about 30-40 minutes, or until they turn golden and crispy around the edges. Turn them halfway through the cooking time for even crispiness.
- Prepare the dressing: In a medium bowl, whisk together Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, finely chopped dill pickle, and shallot. Season with salt and pepper to taste. Adjust the flavors as desired for the perfect creamy, tangy dressing.
- Combine and serve: Once the potatoes are crisp and roasted, transfer them to a large bowl. Drizzle the dressing over the potatoes and gently toss to coat evenly. Garnish with sliced scallions and any crispy bits left on the baking sheet. Serve the salad warm for the best texture and flavor experience.
Notes
- Don’t over-boil the potatoes to prevent them from falling apart when smashed.
- Dry the potatoes thoroughly after boiling to achieve maximum crispiness.
- Coating the potatoes lightly with cornstarch before roasting can add an extra crunch.
- Smashed potatoes that are thinner tend to get crispier; experiment with thickness to your liking.
- Check the potatoes early towards the end of roasting time to avoid burning.
