Description
This Crispy Smashed Potato Salad Recipe combines tender baby potatoes that are boiled, smashed, and roasted to golden crispiness with a creamy, tangy dressing made from Greek yogurt, mayonnaise, Dijon mustard, fresh herbs, and pickles. It’s a delightful twist on traditional potato salad, offering a perfect balance of textures and flavors, ideal for a comforting side dish or a casual gathering.
Ingredients
Units
Scale
Potatoes
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Dressing
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1-2 scallions for garnish, optional
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Cook the Potatoes: Boil the baby potatoes in salted water until they are just fork tender, being careful not to overcook them. Once done, drain and dry them thoroughly to ensure crispiness later.
- Smash and Roast Potatoes: Place the boiled potatoes on the prepared baking sheet and gently smash each potato to about half an inch thick using a flat surface or a potato masher. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast in the oven for about 30-40 minutes until the potatoes are golden and crispy on the edges.
- Prepare the Dressing: While the potatoes roast, whisk together the Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, finely chopped dill pickle, and chopped shallot in a bowl. Season with salt and pepper to taste and mix until smooth and creamy.
- Combine and Serve: Once the potatoes are crispy, remove them from the oven and toss gently with the prepared dressing. Garnish with sliced scallions and any crispy bits from the roasting tray. Serve warm for the best flavor and texture experience.
Notes
- Do not over-boil the potatoes to prevent them from falling apart when smashing.
- Dry potatoes thoroughly after boiling to achieve maximum crispiness when roasted.
- For extra crunch, you can coat the potatoes with a light dusting of cornstarch before roasting.
- Smash some potatoes thinner than others to add variety in crispiness and texture.
- Check the potatoes early and often while roasting to avoid burning and to achieve the perfect crispness.
