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Smashed Potato Salad with Yogurt Dressing Recipe

ByMadison
Jump to Recipe· 4.9 from 58 reviews

If you’re craving a potato salad that’s a total game-changer, let me introduce you to my **Smashed Potato Salad with Yogurt Dressing Recipe**. It’s creamy, fresh, and packed with flavor without relying on the usual mayo-heavy versions. Trust me, once you try this salad, you’ll want to make it for every gathering, potluck, or weeknight dinner because it’s just that fan-freaking-tastic.

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Why This Recipe Works

  • Creamy but Light: The yogurt dressing keeps things bright and tangy without being too heavy like traditional mayo-based salads.
  • Perfect Potato Texture: Smashed, not mashed – you get that lovely mix of crispy edges and fluffy centers for every bite.
  • Herby Freshness: Dill, parsley, and green onions bring a garden-fresh pop that wakes up your taste buds instantly.
  • Versatile and Easy: With simple steps and accessible ingredients, it’s perfect whether you’re cooking for a crowd or a cozy lunch.
Smashed Potato Salad with Yogurt Dressing, healthy potato salad recipes, fresh fruit and vegetable salads, easy summer potato salad, flavorful potato salad ideas - The image shows a white bowl filled with crispy roasted potato slices that have a golden-brown color and slightly crunchy texture. These potatoes are mixed with a creamy, white sauce that has green herbs like dill sprinkled throughout. Small chunks of light green cucumber and some green herbs are visible mixed evenly in the sauce, giving the dish a fresh look. Two spoons with gray handles rest inside the bowl on either side, partially covered with the sauce and potato mix. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Smashed Potato Salad with Yogurt Dressing Recipe is all about balance and using fresh, vibrant ingredients that complement each other perfectly. Each component plays a role, from the tender-yet-crisp potatoes to the zingy dressing flavored with herbs and tangy dill pickles.

Smashed Potato Salad with Yogurt Dressing, healthy potato salad recipes, fresh fruit and vegetable salads, easy summer potato salad, flavorful potato salad ideas - Flat lay of fresh baby Yukon gold potatoes with smooth golden skins, a small white bowl of rich olive oil, a whole uncracked brown egg with a clean shell, a small white bowl filled with creamy Greek yogurt, another small white bowl of thick pale mayonnaise, a small white bowl holding finely chopped bright green dill, a small white bowl with chopped fresh parsley leaves, a whole shallot with smooth purple-tinged skin, a single fresh garlic clove with papery white skin, a small white bowl of smooth yellow Dijon mustard, a small white bowl containing vibrant yellow lemon juice, a small white bowl filled with deep red wine vinegar, a small white bowl of crisp diced cucumber with light green flesh and dark green skin, a small white bowl of pale diced celery, a small white bowl with chunky diced bright green dill pickles, sliced green onions with white bulbs and long green stalks arranged neatly in a white bowl, and a small white bowl with crumbly white feta cheese for garnish, all arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997
  • Baby Yukon Gold Potatoes: These are my go-to because they have a buttery flavor and hold their shape well after smashing.
  • Olive Oil: Used to crisp the potatoes in the oven for that irresistible texture.
  • Greek Yogurt: Adds creaminess while keeping the dressing light and tangy – way healthier than mayo alone.
  • Mayonnaise: Just a touch to round out the yogurt’s tang and add richness.
  • Dill and Parsley: Fresh herbs brighten the whole salad and add layers of flavor.
  • Shallot & Garlic: Small but mighty, they deepen the dressing’s savory notes.
  • Dijon Mustard: Provides a gentle kick and helps emulsify the dressing.
  • Lemon Juice & Red Wine Vinegar: For acidity that balances richness and keeps the salad lively.
  • Cucumber, Celery & Dill Pickles: Crunch and an extra tang, giving textural contrast and bursts of flavor.
  • Green Onions: An aromatic punch of freshness.
  • Feta Cheese (optional): Salty finishing touch if you want to take it to the next level.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One thing I love about this smashed potato salad is how easy it is to make your own. Don’t hesitate to play around with the herbs or add a little bit of spice if that’s your thing. Trust me, it’s your salad to love!

  • Add Heat: I sometimes toss in a pinch of red pepper flakes or a splash of hot sauce into the dressing—just enough to add a subtle kick without overwhelming the fresh flavors.
  • Make it Vegan: Swap the mayo and Greek yogurt for plant-based versions and leave out the feta for a delicious vegan-friendly option.
  • Seasonal Variations: In summer, I like adding diced cherry tomatoes or fresh corn kernels for a sweet crunch.
  • Extra Crunch: Toasted sunflower seeds or pine nuts give a fun texture contrast.

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

Step 1: Cook Your Potatoes Just Right

Start by boiling those baby Yukon Gold potatoes in salted water until they’re fork-tender but still hold their shape — about 15 to 20 minutes. This part is crucial because if you overcook them, they’ll fall apart when you go to smash them later. Let them cool for about 5 minutes before moving on.

Step 2: Smash and Crisp

Here’s the fun part: place your cooked potatoes on a greased baking sheet and gently press down with the bottom of a glass or a potato masher until they’re flattened but still mostly intact. Drizzle olive oil, then salt and pepper generously—they need that seasoning love! Pop them in a 425°F oven and roast until the edges are golden and crisp, about 20 minutes.

Step 3: Whip Up the Yogurt Dressing

While your potatoes roast, mix the Greek yogurt, mayonnaise, chopped dill, parsley, shallot, garlic, Dijon mustard, lemon juice, and red wine vinegar in a bowl. Season with salt and pepper to taste. This dressing is what makes the salad shine—take a moment to taste and adjust the acidity or herbiness to your liking.

Step 4: Toss It All Together

Once the potatoes are done and slightly cooled, toss them gently with diced cucumber, celery, dill pickles, green onions, and the yogurt dressing. Fold gently so you don’t break up your crispy potatoes too much. If you’re a feta fan, sprinkle some on top for that salty pop.

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Pro Tips for Making Smashed Potato Salad with Yogurt Dressing Recipe

  • Don’t Overboil Your Potatoes: They should be fork-tender but firm enough to hold when smashed for that perfect texture contrast.
  • Warm Potatoes Work Best: Tossing them warm with the dressing helps the flavors soak in better.
  • Fresh Herbs Matter: Using fresh dill and parsley makes a huge difference compared to dried.
  • Season Gradually: Add salt and pepper step by step—you can always add more but can’t take it away.

How to Serve Smashed Potato Salad with Yogurt Dressing Recipe

Smashed Potato Salad with Yogurt Dressing, healthy potato salad recipes, fresh fruit and vegetable salads, easy summer potato salad, flavorful potato salad ideas - A white speckled bowl holds a creamy potato salad made with thick slices of crispy-skinned, golden brown roasted potatoes as the bottom layer, covered generously with a thick white sauce mixed with small green cucumber cubes, chopped fresh dill, and scallions, topped with small bits of crumbly white cheese and sprinkled black pepper; a spoon with a wooden handle rests inside the bowl, partially scooping the salad. Around the bowl, small white bowls with green onion pieces and crumbly cheese are placed on a white marbled surface, along with a clear textured glass of pink liquid. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish this salad with a sprinkling of crumbled feta and a handful of chopped fresh dill on top. The feta’s saltiness pairs beautifully with the tang of the yogurt dressing, while the dill amps up that herbaceous freshness I crave every bite.

Side Dishes

This salad pairs wonderfully with grilled chicken, BBQ ribs, or even a simple veggie burger. I love serving it with roasted asparagus or a fresh green salad to keep things light and bright.

Creative Ways to Present

For dinner parties, I’ve served this salad layered in glass jars—makes a stunning presentation and keeps the potatoes crunchy until you’re ready to eat. You can also serve it on a platter garnished with lemon wedges and edible flowers for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors even deepen overnight, but to keep the potatoes from getting too soft, try to eat it within that timeframe.

Freezing

Freezing isn’t my favorite for this salad because the texture of the potatoes and fresh veggies changes. If you want to freeze it, skip adding cucumber and celery until you’re ready to serve.

Reheating

If you want to warm up leftovers, I recommend taking just the amount you’ll eat and gently reheating it in a skillet to revive that crispy edge, then tossing with fresh herbs and the remaining dressing if needed.

FAQs

  1. Can I use other types of potatoes for this salad?

    Absolutely! While baby Yukon Golds hold up best for smashing thanks to their creamy texture, red potatoes or fingerlings also work well. Avoid starchy potatoes like Russets because they can fall apart too much.

  2. Is it okay to skip the mayonnaise in the yogurt dressing?

    Yes, if you prefer a lighter dressing, you can reduce or omit mayo. Just remember it adds a little richness and smoothness, so the salad may taste tangier without it.

  3. How far ahead can I make this smashed potato salad?

    Ideally, prepare the potatoes and the dressing separately a day in advance, then combine everything shortly before serving. This keeps textures fresh and prevents sogginess.

  4. Can I add other vegetables to the salad?

    Definitely! Feel free to throw in cherry tomatoes, roasted bell peppers, or even corn for extra flavor and texture that fit your taste.

Final Thoughts

This Smashed Potato Salad with Yogurt Dressing Recipe is like a little celebration in a bowl every time I make it. The combination of creamy, crunchy, tangy, and fresh flavors just hits all the right spots. If you’re on the hunt for a salad that’s a refreshing change from the norm but still super satisfying, give this a try—you’ll be so glad you did. Plus, once you nail this recipe, it’s a total crowd-pleaser that’s easy to bring along to any picnic or potluck. Can’t wait to hear how you make it your own!

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Smashed Potato Salad with Yogurt Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 58 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Smashed Potato Salad recipe features tender, crispy smashed baby Yukon gold potatoes tossed with a tangy Greek yogurt and herb dressing, combined with fresh cucumbers, celery, and pickles for a refreshing and flavorful side dish perfect for any occasion.

Ingredients

Smashed Potatoes

  • 2 lbs baby Yukon gold potatoes
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, for seasoning

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

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, optional, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and grease a large baking sheet with olive oil. Set it aside for later use.
  2. Cook Potatoes: Bring a large pot of salted water to a boil over high heat. Add the baby Yukon gold potatoes and boil until they are fork-tender, which will take about 20 minutes. Drain the potatoes and allow them to cool for 5 minutes.
  3. Smash Potatoes: Once cool enough to handle, gently smash each potato with the bottom of a glass or a potato masher to flatten them without breaking them apart completely.
  4. Season and Roast: Place the smashed potatoes on the greased baking sheet. Drizzle with olive oil and season generously with kosher salt and black pepper. Roast in the preheated oven for about 25 minutes or until the potatoes are crispy and golden brown on the edges.
  5. Prepare Dressing: While the potatoes are roasting, combine Greek yogurt, mayonnaise, chopped dill, chopped parsley, finely chopped shallot, minced garlic, Dijon mustard, lemon juice, and red wine vinegar in a bowl. Stir well to combine. Season with kosher salt and black pepper to taste.
  6. Combine Salad Ingredients: In a large mixing bowl, add diced cucumber, diced celery, diced dill pickles, and sliced green onions. Toss them with the prepared dressing until everything is evenly coated.
  7. Assemble Potato Salad: Once the potatoes are done roasting and have cooled slightly, add them to the bowl with the dressed vegetables. Gently toss to combine all the ingredients without breaking the potatoes too much.
  8. Garnish and Serve: Garnish the potato salad with crumbled feta cheese if using. Serve at room temperature or chilled as desired.

Notes

  • Use baby Yukon gold potatoes for best texture and flavor; their thin skins and creamy interior hold up well when smashed and roasted.
  • You can adjust the amount of lemon juice and vinegar in the dressing based on your taste preference for acidity.
  • For a vegan version, substitute Greek yogurt and mayonnaise with plant-based alternatives.
  • The recipe can be made a few hours in advance and refrigerated to develop more flavor.
  • If desired, add chopped fresh chives or basil for extra herbaceous notes.
  • Roasting the smashed potatoes twice gives them a wonderful crispy texture on the outside with a soft interior.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 10 mg

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