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Crispy Smashed Potato Salad Recipe

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4 from 36 reviews

Crispy Smashed Potato Salad is a delightful twist on traditional potato salad featuring roasted baby potatoes smashed to crispy perfection. Tossed in a tangy, creamy Greek yogurt and mayo dressing with fresh herbs, garlic, and pickles, this warm salad offers a satisfying balance of crunch and flavor — perfect as a side dish or a light main.

Ingredients

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 (optional)

  • 1-2 scallions for garnish

Instructions

  1. Preheat Oven: Preheat the oven to 425°F and line one or two baking sheets with parchment paper depending on the size of your potatoes.
  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 allow them to cool slightly.
  3. Dry and Smash: Pat the potatoes dry thoroughly with paper towels. Transfer them to the prepared baking sheet and gently smash each potato to about 1/4 inch thickness using a potato masher or the bottom of a glass, being careful not to break them completely.
  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 halfway through, until golden brown and crispy. Check around 40 minutes to avoid overcooking.
  5. Prepare Dressing: While the potatoes roast, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and parsley until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust salt and pepper as needed. Cover and refrigerate.
  6. Combine: Once the potatoes are roasted and crispy, remove from the oven and let them cool for 10 minutes. Reserve some crispy browned potato bits for garnish. Gently toss the rest of the potatoes in a large bowl with the prepared herbed yogurt dressing until evenly coated.
  7. Garnish and Serve: Garnish the salad with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy this crunchy, flavorful potato salad.

Notes

  • Don’t over-boil the potatoes; they should be just fork tender to avoid falling apart when smashing.
  • Dry the potatoes thoroughly after boiling to ensure maximum crispiness during roasting.
  • For extra crunch, coat the potatoes lightly with cornstarch before roasting.
  • Smash some potatoes more thinly to create ultra-crispy toppings for the salad.
  • Oven temperatures and potato sizes vary, so check for doneness starting at 40 minutes to prevent burning.

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