Crispy Smashed Potato Salad with Dill Pickle and Herb-Yogurt Dressing Recipe

I absolutely love how this Crispy Smashed Potato Salad with Dill Pickle and Herb-Yogurt Dressing Recipe combines that unbeatable crunch of roasted baby potatoes with a tangy, creamy dressing that’s studded with fresh herbs and little bursts of dill pickle tang. It’s a fresh spin on classic potato salad—perfect when you want something more than just mayo and mustard on boiled potatoes. The crispy texture keeps things interesting, while the herb-yogurt dressing adds a vibrant, light feel that doesn’t weigh you down.

Whenever I bring this salad to a backyard BBQ or a casual family dinner, it’s always the first dish to disappear. You’ll find that it works wonderfully warm or even chilled, which means you can prep it ahead and still have those irresistible crispy edges holding up. What makes this Crispy Smashed Potato Salad with Dill Pickle and Herb-Yogurt Dressing Recipe really special is how the herbs and tangy dressing brighten the dish, making it a fantastic side for just about anything from grilled meats to a simple green salad.

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Ingredients You’ll Need

Each ingredient in this Crispy Smashed Potato Salad with Dill Pickle and Herb-Yogurt Dressing Recipe plays a key role, blending textures and flavors to make the salad pop. Keep an eye out for fresh herbs and good-quality yogurt to get the most vibrant taste.

• Baby Potatoes: Mini yellow potatoes roast perfectly and have a creamy inside that’s ideal for smashing.
• Olive Oil: Use good-quality extra virgin olive oil for roasting to add richness and crisp the potatoes beautifully.
• Salt & Pepper: Simple seasoning to enhance natural flavors, be sure to balance them well in both potatoes and dressing.
• Greek Yogurt: Adds creaminess without heaviness, plus a tangy note that brightens the dressing.
• Kewpie Mayonnaise: If you can’t find Kewpie, regular mayo works fine, but Kewpie adds a slightly sweeter, richer taste.
• Dijon Mustard: Gives a subtle spicy sharpness that perks up the dressing flavors.
• Lemon Juice: Adds freshness and acidity to balance the richness from mayo and yogurt.
• Garlic: Minced garlic adds a punch of flavor—don’t skimp here!
• Fresh Parsley: Chopped parsley lends herbaceous brightness and color.
• Dill Pickle: Finely chopped for that zesty crunch and unmistakable dill flavor that elevates this salad.
• Shallot: Offers a mild onion bite without overpowering the dressing.
• Scallions (Optional): For garnish, giving a fresh green bite and mild oniony crunch.

Variations

I love to switch things up depending on what I have on hand or who I’m cooking for. This Crispy Smashed Potato Salad with Dill Pickle and Herb-Yogurt Dressing Recipe is super forgiving to personalization and you’ll find that little tweaks can make it your own signature dish.

• Spicy Kick: Adding a pinch of cayenne or smoked paprika into the dressing gives the salad a warm, smoky depth that my family adores.
• Vegan Version: I’ve experimented by swapping Greek yogurt and mayo for plant-based alternatives like coconut yogurt and vegan mayo—works surprisingly well!
• Crunch Boost: Toasted nuts or crispy fried onions sprinkled on top add an extra layer of texture I sometimes crave.
• Herb Swaps: Try fresh dill instead of parsley, or add chives and tarragon for a different herbal twist.

How to Make Crispy Smashed Potato Salad with Dill Pickle and Herb-Yogurt Dressing Recipe

Step 1: Boil and Prep Your Potatoes

Start by boiling your baby potatoes in salted water just until they’re fork-tender—about 12-15 minutes depending on size. The trick here is not to overcook; you want them soft enough to smash but still firm enough to hold shape. Drain well, then pat completely dry with kitchen towels. I learned this the hard way—wet potatoes just won’t crisp up well in the oven, so don’t skip the drying step!

Step 2: Smash and Roast for Maximum Crisp

Line a baking sheet with parchment paper and drizzle with half of your olive oil. Place potatoes spaced out, then use a sturdy glass or potato masher to gently smash each one until it’s about 1/2 inch thick. Drizzle the rest of the olive oil over top, sprinkle salt and pepper, and roast at 425°F for about 25-30 minutes. Halfway through, I like to check and flip them if needed so both sides get golden and crispy—this extra attention makes a big difference.

Step 3: Whip Up the Herb-Yogurt Dressing

While the potatoes roast, mix together Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, minced garlic, chopped parsley, finely diced dill pickle, and shallot in a bowl. Season with salt and pepper to taste. This dressing is bright and creamy yet light, and the dill pickle pieces add just the right pop of tartness. Let it chill a bit in the fridge if you have time, as the flavors meld beautifully.

Step 4: Toss and Serve Warm or Chilled

Once the potatoes are crispy and roasted to perfection, toss them gently with the herb-yogurt dressing. If you want to keep that crunch, serve immediately warm; if you prefer it chilled, refrigerate for an hour or so and add sliced scallions just before serving for fresh texture and color. This step is where your salad really comes alive—each crispy potato gets an irresistible coating of zesty dressing.

How to Serve Crispy Smashed Potato Salad with Dill Pickle and Herb-Yogurt Dressing Recipe

Garnishes

I like to finish this salad with a sprinkle of thinly sliced scallions for brightness and sometimes a few extra herbs like dill or parsley if I have them fresh. For a little indulgent crunch, crispy fried shallots on top add a smoky, buttery flavor that complements the tangy dressing. These simple garnishes always make it look as good as it tastes!

Side Dishes

This salad pairs fantastically with grilled chicken, steak, or fish, but I also love it alongside simple roasted veggies or as part of a picnic spread with sandwiches and cold cuts. Whenever I serve this for a summer meal, my family ends up enjoying it more than any other side, and I think that’s because it’s just so flavorful and satisfyingly textured.

Creative Ways to Present

For gatherings, I’ve served this Crispy Smashed Potato Salad with Dill Pickle and Herb-Yogurt Dressing Recipe in individual mason jars layered with lettuce or baby arugula underneath the potatoes—makes for a cute, portable appetizer. Another idea is arranging the salad on a large platter and topping with colorful edible flowers or microgreens to wow your guests visually. Presentation is half the fun when sharing something this tasty!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. I always keep the dressing and potatoes mixed because the potatoes hold up well, though the edges soften slightly. Before serving leftovers, I find giving them a quick toss or gently reheating in a skillet helps revive some crispiness around the edges.

Freezing

I don’t recommend freezing this salad because the creamy dressing and smashed potatoes don’t thaw well—textures and flavors get compromised. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

If you want to enjoy leftovers warm, I like to spread the salad in a single layer on a baking sheet and pop it into a 350°F oven for 8-10 minutes to crisp the potatoes again without drying out the dressing. Alternatively, a quick skillet reheat with a drizzle of olive oil works wonders too.

FAQs

Final Thoughts

This Crispy Smashed Potato Salad with Dill Pickle and Herb-Yogurt Dressing Recipe has become one of my go-to dishes because it’s endlessly satisfying and surprisingly simple. I love how the crispy edges keep you coming back for more, and that bright, tangy dressing really sets it apart from anything I’ve tried before. If you want a potato salad that feels fresh, lively, and just downright delicious, give this one a try—you might find yourself making it again and again just like I do!

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