Description
This Crispy Smashed Potato Salad is a fun twist on the classic — roasted baby potatoes get smashed and crisped to golden perfection, then tossed in a creamy, tangy dressing with fresh herbs and crunchy bits. It’s loaded with texture and flavor, perfect warm or cold! #potatosalad #smashedpotatoes #summerrecipes
Ingredients
Scale
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- Juice of 1/2 lemon
- 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 oven to 425°F (220°C).
- Boil potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
- Place potatoes on a baking sheet and gently smash each with the bottom of a glass or a potato masher.
- Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 20–25 minutes until crispy and golden.
- In a bowl, mix Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, salt, and pepper.
- Add roasted potatoes, chopped dill pickle, and shallot to the bowl; toss gently to coat.
- Garnish with scallions if desired and serve warm or chilled.
Notes
- Use baby Yukon Gold potatoes for the best texture and creamy centers.
- Kewpie mayo adds umami richness, but regular mayo works too.
- For extra crispiness, let smashed potatoes cool and dry for a few minutes before roasting.
- Refrigerates well for up to 3 days — perfect for make-ahead picnics or BBQs.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg