Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a delightful twist on the classic potato side dish, marrying the satisfying crunch of roasted baby potatoes with a tangy and creamy dressing. This easy-to-make salad is perfect for any occasion—from family gatherings to summer barbecues. Each bite bursts with flavor thanks to the combination of crispy potatoes, fresh herbs, and zesty ingredients. Not only is it family-friendly, but it’s also versatile enough to suit a variety of tastes. Whether you enjoy it warm or at room temperature, this dish is sure to impress everyone at the table!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 3/4 cup Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water until fork-tender (7–8 minutes).
- Drain and dry potatoes; smash each one to about 1/4 inch thick.
- Drizzle with olive oil and season with salt and pepper; roast for 45–60 minutes until golden brown.
- Meanwhile, whisk together yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, pickle, and shallot for the dressing.
- Toss roasted potatoes in the dressing when slightly cooled; garnish with scallions if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Find it online: https://www.tastydailyhome.com/crispy-smashed-potato-salad/