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
Scale
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
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and grease a large baking sheet with olive oil. Set it aside for later use.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
