Crispy Smashed Potato Salad
A delightful twist on classic potato salad, featuring crispy smashed roasted baby potatoes mixed with a creamy, tangy dressing for a refreshing side dish.
Ingredients
Potatoes
- 2 pounds baby potatoes (mini yellow potatoes) Substitutable with small red or white potatoes.
Dressing
- 3 tablespoons olive oil, divided
- 3/4 cup Greek yogurt Can substitute with plant-based yogurt for a vegan option.
- 1/2 cup kewpie mayonnaise (or regular mayo) Use regular mayonnaise or spicy mayo for variation.
- 2 teaspoons Dijon mustard
- 1/2 lemon juiced
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 dill pickle finely chopped
- 1 shallot finely chopped
- 1-2 pieces scallions for garnish, optional
Seasoning
- 1/2 teaspoon salt Plus more for boiling.
- 1/4 teaspoon pepper To taste.
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes—until just fork tender. Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then gently smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.
- Brush with 2 tablespoons of olive oil and season generously with salt and pepper.
Roasting
- Roast the potatoes for 45-60 minutes, flipping halfway, until golden brown and crispy.
Dressing Preparation
- While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth.
- Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
Finishing Touches
- When the potatoes are done, let cool for 10 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
Notes
Store in an airtight container in the refrigerator for up to three days. For best texture, store the potatoes and dressing separately until serving.