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Smashed Potato Salad with Greek Yogurt and Fresh Herbs Recipe

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3.9 from 85 reviews

This Smashed Potato Salad is a delightful twist on a classic favorite, featuring crispy smashed baby potatoes tossed in a creamy, tangy Greek yogurt-based dressing loaded with fresh herbs and crunchy pickles. Perfect as a side dish for summer barbecues or potlucks, it combines smoky paprika and garlic seasoning with a refreshing blend of chives, dill, and lemon for vibrant flavor and texture.

Ingredients

For the 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

For the 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 (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 (Persian cucumbers recommended)
  • 1/2 cup finely chopped dill pickles
  • 1/3 cup finely chopped red onion

Instructions

  1. Prepare the Potatoes: Preheat your oven to 425°F (220°C). In a large pot, boil the baby potatoes until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly.
  2. Smash and Season Potatoes: Arrange the boiled potatoes on a baking sheet lined with parchment paper or foil. Using the bottom of a glass or a potato masher, gently press down on each potato until it slightly flattens but remains in one piece. Drizzle 2 tablespoons of olive oil over the potatoes and sprinkle with kosher salt, garlic powder, paprika, and black pepper.
  3. Roast Potatoes: Roast the smashed potatoes in the preheated oven for 20-25 minutes, or until the edges are crispy and golden brown. Remove from oven and let them cool while you prepare the dressing.
  4. Make the Dressing: In a mixing bowl, whisk together Greek yogurt, mayonnaise, honey, Dijon mustard, grated garlic, lemon juice, and red wine vinegar until smooth. Stir in the chopped chives and fresh dill. Adjust seasoning with salt and pepper if needed.
  5. Chop Salad Components: Finely chop the cucumber, dill pickles, and red onion, then add them to the dressing mixture to combine evenly.
  6. Assemble the Salad: Place the roasted smashed potatoes in a large mixing bowl. Pour the dressing over the potatoes and gently toss to coat each piece. Garnish with extra chopped chives and dill on top for freshness.
  7. Serve: Serve the smashed potato salad warm or chilled as a flavorful side dish at your next meal or gathering.

Notes

  • Use baby potatoes as they hold their shape well and have a tender texture ideal for smashing.
  • For extra crispiness, make sure to preheat the baking sheet along with the oven before placing the smashed potatoes on it.
  • Adjust the amount of garlic powder and paprika to your taste preference for more or less smokiness and heat.
  • This salad can be made a few hours ahead of time and stored in the refrigerator to allow flavors to meld.
  • Substitute Dijon mustard with whole grain mustard for a different texture and flavor profile.
  • Choose Greek yogurt with the fat percentage you prefer; whole milk Greek yogurt adds creaminess, while 2% keeps it lighter.

Find it online: https://recipethrive.com/smashed-potato-salad-with-greek-yogurt-and-fresh-herbs-recipe/