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Crispy Smashed Potato Salad Recipe

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3.8 from 52 reviews

This Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, featuring perfectly cooked baby potatoes smashed until crispy on the outside and tender inside. Tossed in a tangy, creamy Greek yogurt and mayonnaise dressing flavored with fresh herbs and a hint of honey, this salad is refreshing, flavorful, and perfect for picnics, potlucks, or weeknight dinners.

Ingredients

Potatoes

  • 3 tablespoons olive oil, divided
  • 2 pounds baby potatoes, scrubbed clean
  • Kosher salt, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper

Dressing

  • 2/3 cup plain Greek yogurt, preferably 2% or whole-milk
  • 1/3 cup mayonnaise
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely grated or minced
  • 2 tablespoons fresh lemon juice, from about 1 lemon
  • 2 teaspoons red wine vinegar
  • 1/4 cup finely chopped chives, plus more for garnish
  • 1/4 cup finely chopped fresh dill, plus more for garnish

To Assemble the Salad

  • 1/2 cup finely chopped cucumber (preferably Persian cucumbers)
  • 1/2 cup finely chopped dill pickles
  • 1/3 cup finely chopped red onion

Instructions

  1. Cook the Potatoes: Place the baby potatoes in a large pot and cover with water. Add a generous pinch of kosher salt and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
  2. Preheat the Oven and Prepare Potatoes for Smashed: Preheat your oven to 450°F (230°C). On a baking sheet lined with parchment paper, arrange the cooled potatoes, leaving space between each. Using the bottom of a glass or a potato masher, gently press down on each potato until it’s about ½ inch thick, being careful not to break them apart completely.
  3. Season and Roast the Potatoes: Drizzle 2 tablespoons of olive oil evenly over the smashed potatoes. Sprinkle the garlic powder, paprika, black pepper, and kosher salt evenly on top. Roast in the oven for 20-25 minutes, or until the edges are golden brown and crispy.
  4. Make the Dressing: While the potatoes roast, whisk together the Greek yogurt, mayonnaise, honey, Dijon mustard, grated garlic, lemon juice, and red wine vinegar in a bowl until smooth and creamy. Stir in the chopped chives and dill.
  5. Combine Salad Ingredients: In a large bowl, combine the finely chopped cucumber, dill pickles, and red onion. Add the crispy smashed potatoes once they have cooled slightly.
  6. Toss the Salad: Pour the dressing over the potato and vegetable mixture and gently toss to combine, ensuring everything is evenly coated.
  7. Garnish and Serve: Garnish the salad with additional fresh chives and dill. Serve the Crispy Smashed Potato Salad warm or at room temperature for the best flavor and texture.

Notes

  • Use baby potatoes or small new potatoes for best results as they hold their shape well when smashed.
  • Allow roasted potatoes to cool slightly before mixing with dressing to avoid wilting the fresh herbs and vegetables.
  • This salad can be made a few hours ahead of time and stored in the refrigerator; bring to room temperature before serving.
  • For a vegan version, substitute Greek yogurt and mayonnaise with plant-based alternatives.
  • Adjust seasoning as desired, especially salt and pepper, based on taste preferences.

Find it online: https://recipethrive.com/crispy-smashed-potato-salad-recipe/