Description
This smashed potato salad is a delicious and fresh twist on a classic side dish. Featuring tender, crispy smashed baby Yukon gold potatoes, tossed in a creamy Greek yogurt and herb dressing, and mixed with crunchy veggies and optional feta cheese, this salad is perfect for gatherings or a flavorful weeknight meal.
Ingredients
Scale
For the smashed potatoes:
- 2 lbs baby Yukon gold potatoes
- 2 tablespoons olive oil
- Kosher salt and black pepper, for seasoning potatoes
For the dressing:
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- Kosher salt and black pepper, to taste
For the salad:
- 1 cup diced cucumber
- 1/2 cup diced celery
- 1/3 cup diced dill pickles
- 3 green onions, sliced
- 1/4 cup crumbled feta cheese, for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit and lightly grease a large baking sheet with olive oil to prevent sticking.
- Cook the potatoes: Bring a large pot of salted water to a rolling boil over high heat. Add the baby Yukon gold potatoes and cook until they are fork-tender, about 20 minutes. Drain the potatoes and let them cool for 5 minutes to make them easier to handle.
- Smash the potatoes: Place the cooled potatoes onto the prepared baking sheet. Use the bottom of a sturdy glass or your hands to gently press down and smash each potato to flatten it to about half an inch thick, being careful not to break them apart completely.
- Season and roast potatoes: Drizzle the smashed potatoes with 2 tablespoons of olive oil and season generously with kosher salt and freshly ground black pepper. Roast in the preheated oven for 20 minutes, or until the potatoes are golden brown and crispy on the edges.
- Prepare the dressing: While the potatoes roast, combine Greek yogurt, mayonnaise, chopped dill, chopped parsley, finely chopped shallot, minced garlic, Dijon mustard, lemon juice, and red wine vinegar in a bowl. Whisk together until smooth. Season with kosher salt and black pepper to taste.
- Assemble the salad: In a large mixing bowl, combine the diced cucumber, diced celery, diced dill pickles, and sliced green onions. Add the roasted smashed potatoes once slightly cooled. Pour the dressing over the mixture and gently toss to combine all ingredients evenly.
- Garnish and serve: Transfer the potato salad to a serving dish and garnish with crumbled feta cheese, if desired. Serve warm or chilled for a refreshing, flavorful salad experience.
Notes
- For extra crispiness, broil the smashed potatoes for 2-3 minutes at the end of roasting, watching carefully to avoid burning.
- Greek yogurt can be substituted with sour cream for a richer dressing flavor.
- Feel free to add fresh herbs like chives or tarragon for additional flavor variations.
- This salad can be served warm or chilled depending on preference.
- For a dairy-free version, replace the Greek yogurt and mayonnaise with vegan alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
