Description
Crispy Smashed Potato Salad combines tender roasted baby potatoes smashed to perfection and coated in a creamy, tangy herbed yogurt dressing with pickles and shallots for a flavorful and satisfying side dish.
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, for garnish (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 425°F and line a baking sheet with parchment paper. Use two sheets if the potatoes are small to avoid overcrowding.
- 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 8 minutes until just fork tender. Drain and let cool slightly.
- Dry and Smash Potatoes: Pat the potatoes dry thoroughly with paper towels. Transfer them to the baking sheet and gently smash each potato to about 1/4 inch thick 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 extra crispy. Start checking for doneness at 40 minutes to prevent burning.
- Make Dressing: While the potatoes roast, whisk together the remaining tablespoon of 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.
- Toss Potatoes with Dressing: When the potatoes are done, remove the baking sheet and let the potatoes cool for 10 minutes. Save some crispy bits for garnish. Transfer the rest to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish and Serve: Garnish the salad with chopped scallions and reserved crispy potato bits. Serve warm and enjoy your crispy smashed potato salad.
Notes
- Do not 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, lightly coat the smashed potatoes with cornstarch before roasting.
- Smash some potatoes extra thin to create ultra-crispy topping pieces.
- Check the potatoes early for doneness starting at 40 minutes since cooking time varies with oven and potato size.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
