Description
This Crispy Smashed Potato Salad features tender baby potatoes smashed and roasted to golden perfection, then tossed in a creamy, tangy herbed yogurt dressing with fresh pickles and shallots. The result is a delightful twist on traditional potato salad with a crispy texture and vibrant flavors, perfect for serving warm as a side dish or light main course.
Ingredients
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
Garnish
- 1-2 scallions, chopped, for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper. Use a second sheet if your potatoes are small.
- Boil Potatoes: Place the baby potatoes in a large pot filled with well-salted cold water. Bring to a boil over medium heat and cook for 8 minutes until just fork tender. Drain and allow to cool slightly.
- Smash Potatoes: 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.
- Season and Roast: Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast in the oven for 60 minutes, flipping halfway through, until golden brown and crispy.
- Prepare Dressing: While the potatoes roast, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate until ready to use.
- Toss Potatoes: Once roasted, remove the potatoes from the oven and let them cool for 10 minutes. Reserve some crispy browned potato bits for garnish. Transfer the potatoes to a large bowl and gently toss with the prepared herbed yogurt dressing until evenly coated.
- Garnish and Serve: Garnish the salad with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy this crispy, tangy potato salad.
Notes
- Do not over-boil the potatoes; they should be just fork tender to avoid falling apart when smashed.
- Dry the potatoes thoroughly after boiling to ensure maximum crispiness during roasting.
- A light coating of cornstarch on the potatoes before roasting can make them extra crunchy.
- Smash a few potatoes extra thin for ultra-crispy pieces perfect for topping the salad.
- Check the potatoes for doneness starting at 40 minutes of roasting as times may vary based on oven and potato size.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
