Description
This Crispy Smashed Potato Salad recipe combines tender baby potatoes with a creamy and tangy yogurt dressing, creating a delightful side dish that’s both crunchy and flavorful.
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 the oven to 425°F and line a baking sheet with parchment paper.
- Cook the potatoes: Boil potatoes until just fork tender, then smash them and roast with olive oil, salt, and pepper until crispy.
- Prepare the dressing: Whisk together yogurt, mayo, Dijon, lemon juice, garlic, parsley, pickle, and shallot. Season with salt and pepper.
- Combine and serve: Toss roasted potatoes with dressing, garnish with scallions and crispy bits, and serve warm.
Notes
- Don’t over-boil the potatoes.
- Dry potatoes thoroughly after boiling.
- Coat potatoes with cornstarch for extra crunch.
- Smash some potatoes extra thin for added crispiness.
- Check potatoes early for doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
