Crispy Smashed Potato Salad with Herbed Yogurt Recipe

If you’re looking to elevate a simple potato salad into something unforgettable, I’ve got just the thing for you. This Crispy Smashed Potato Salad with Herbed Yogurt Recipe is hands down one of my favorite ways to enjoy potatoes—it’s crispy, tangy, and creamy all at once. Trust me, once you try it, you’ll want to make it again and again. Let’s dive in!

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Ingredients & Why They Work

Each ingredient here plays its part to build amazing layers of flavor and texture. From the baby potatoes that crisp up beautifully when smashed, to the tangy herbed yogurt that ties it all together, it’s a harmonious combo that will impress everyone at your table. When shopping, look for fresh herbs and good-quality Greek yogurt to really bring out the best taste.

• Baby Potatoes: Small yellow potatoes work great because they roast up with a tender inside and crisp outside.
• Olive Oil: Using high-quality olive oil ensures flavorful crisping during roasting.
• Greek Yogurt: Adds creaminess with a bit of tang, lighter than heavy mayo-only alternatives.
• Kewpie Mayonnaise: Creamy and slightly sweet, but you can swap regular mayo if needed.
• Dijon Mustard: Gives a subtle zing that brightens the dressing.
• Lemon Juice: Fresh lemon juice keeps the salad vibrant and fresh.
• Garlic: A little raw garlic punch wakes up the dressing.
• Fresh Parsley: Adds herbal freshness and color.
• Dill Pickle: Chopped for crunch and tangy surprise with every bite.
• Shallot: Offers mild onion flavor without overwhelming the dish.
• Salt & Pepper: Essential for balancing all flavors.
• Scallions (optional): For garnish and a touch of oniony crispness.

Tweak to Your Taste

One of the things I love most about this Crispy Smashed Potato Salad with Herbed Yogurt Recipe is how easy it is to personalize. Whether you want it zestier, more garlicky, or packed with extra herbs, the dressing invites creativity. Don’t hesitate to play with the add-ins and make it yours!

• Variation: Once, I swapped dill pickle for capers and loved the briny twist—it’s fun to experiment with different pickled goodies.
• Dietary Mod: Use vegan yogurt and vegan mayo to make it plant-based without sacrificing creaminess.
• Seasonal Change: Swap parsley for fresh dill, basil, or chives depending on what’s growing in your garden or market.

Step-by-Step: How I Make Crispy Smashed Potato Salad with Herbed Yogurt Recipe

Step 1: Boil the Baby Potatoes Just Right

I start by bringing a pot of well-salted cold water to a boil with the baby potatoes inside. Timing here is everything: cook them for 7-8 minutes until they’re just fork-tender. If they get too soft, they’ll fall apart when you attempt to smash them later, so keep a close eye. Once done, drain and let them cool just enough so you can handle them without burning your fingers.

Step 2: Get Those Potatoes Smashed and Seasoned

After drying the potatoes well with a paper towel (this is key to crispiness!), place them on a parchment-lined baking sheet. I either use the bottom of a glass or a potato masher to gently press each potato down to about a 1/4 inch thickness. Then, I brush them liberally with olive oil and season with salt and pepper. Don’t be shy here—this seasoning is the foundation of flavor.

Step 3: Roast to Golden Perfectness

Pop the baking sheets into a preheated 425°F oven. Roast for 45-60 minutes, flipping halfway through for even browning. The smell as they crisp up is irresistible! I always check at 40 minutes because ovens vary—and I want them perfectly golden and crunchy but never burnt.

Step 4: Whisk Up the Herbed Yogurt Dressing

While the potatoes roast, I mix together Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, minced garlic, and fresh parsley with a bit of olive oil until smooth and flavorful. Toss in the chopped dill pickle and shallot for that satisfying crunch and tang. Give it a taste and adjust salt and pepper—this dressing really makes the salad sing.

Step 5: Toss and Garnish Like a Pro

Once your potatoes are out of the oven and cooled just a bit (about 10 minutes), save some of those crispy brown bits for garnish—they’re pure magic! Then, gently toss the potatoes in the herbed yogurt dressing until every piece gets a lovely coating. Finally, sprinkle scallions and crispy edges on top before serving warm. You’re ready for compliments!

How to Serve Crispy Smashed Potato Salad with Herbed Yogurt Recipe

Garnishes

I love topping this salad with freshly chopped scallions because they add just the right amount of crunch and mild onion flavor. Sometimes I also sprinkle a little smoked paprika or a few fresh herb leaves, like dill or parsley, for a splash of color and extra herbaceous flair.

Side Dishes

This Crispy Smashed Potato Salad pairs beautifully with grilled chicken or fish, making it a fantastic side for summer BBQs. I also enjoy it next to roasted veggies or a fresh green salad for a lighter meal that’s still satisfying.

Creative Ways to Present

For a dinner party, I like to serve this salad in a large rustic wooden bowl with sprigs of herbs scattered across the top and a drizzle of olive oil—so inviting! You can even portion it into individual mini bowls or ramekins for a cute appetizer or side.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad in an airtight container in the fridge. The crispy potatoes lose some crunch over time but still taste fantastic. Keep the garnish separate until serving if you want to retain some of that original texture.

Freezing

I generally don’t freeze this salad because the texture—especially the crispiness—changes once thawed. It’s best enjoyed fresh or refrigerated for a couple of days.

Reheating

To reheat, I place leftover salad in a skillet over medium heat for a few minutes to regain some crispiness, then toss gently with any remaining dressing or add fresh herbs and a squeeze of lemon. Avoid microwaving as it tends to make the potatoes soggy.

FAQs

Final Thoughts

This Crispy Smashed Potato Salad with Herbed Yogurt Recipe has become my go-to whenever I want something both comforting and fresh. There’s something truly satisfying about the crunch paired with the tangy, creamy dressing that makes it stand out from your typical potato salad. Give it a whirl—you might just find your new favorite side dish that everyone keeps asking for seconds on!

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