Crispy Smashed Potato Salad – Creamy, Crunchy & Fresh
A creamy, crunchy twist on classic potato salad. This smashed version with yogurt dressing and crispy roasted potatoes is the ultimate side dish.
Ingredients
Smashed Potatoes:
- 2 lbs baby potatoes scrubbed
- 1 tbs olive oil
- Salt and pepper to taste
Salad:
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayo
- 2 tsp Dijon mustard
- Juice of 1/2 large lemon
- 2 tsp red wine vinegar
- 1 large garlic clove minced
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 1 medium cucumber seeded and finely chopped
- 1 shallot finely chopped
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- Boil potatoes until fork tender, about 7 minutes.
- Drain, dry, and place on baking sheet. Smash each potato flat.
- Brush with olive oil, season with salt and pepper. Roast for 50–60 minutes until golden and crispy.
- While potatoes roast, mix yogurt, mayo, mustard, lemon juice, vinegar, garlic, dill, parsley, salt and pepper.
- Stir in cucumber and shallot. Chill dressing.
- Cool potatoes 5 minutes. Fold into dressing.
- Garnish with extra dill, pepper, and crispy bits. Serve warm or chilled.
Notes
Make ahead by storing potatoes and dressing separately.
Use vegan yogurt and mayo to make this recipe plant-based.
Reheat potatoes briefly to bring back crispiness.
Nutrition
Serving: 1bowlCalories: 438kcalCarbohydrates: 45gProtein: 10gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 14mgSodium: 225mgFiber: 6gSugar: 5g
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