Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a delightful twist on the classic favorite. This dish features perfectly roasted golden baby potatoes, smashed for an irresistible crispy texture. Tossed in a creamy dressing made with Greek yogurt and brightened with fresh herbs, this salad is bursting with flavor. Ideal for barbecues, picnics, or casual gatherings, each bite combines the crunch of crispy potatoes with the tanginess of pickles and shallots. Not only is it easy to prepare, but it also allows for customization to suit your taste. Enjoy it warm or at room temperature for a satisfying side that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 3/4 cup Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 lemon (juiced)
- Fresh parsley
- 1 garlic clove, minced
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for 7-8 minutes until fork-tender. Drain and cool slightly.
- Smash each potato to about 1/4 inch thick on the baking sheet.
- Brush with olive oil and season with salt and pepper. Roast for 45-60 minutes until golden brown and crispy, flipping halfway through.
- Whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, and parsley in a bowl.
- Once potatoes are roasted, let cool slightly before tossing them with the dressing.
- Garnish with chopped dill pickle and scallions before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Find it online: https://recipzy.com/crispy-smashed-potato-salad/