Description
Crispy Smashed Potato Salad is a delectable twist on the classic potato salad that everyone will adore. This vibrant dish features golden roasted baby potatoes, enhanced with a tangy yogurt-mayo dressing and crunchy pickles. Perfect for picnics, barbecues, or family gatherings, its delightful crunch and creamy texture make it an unforgettable side dish. Easy to prepare and bursting with flavor, this salad is sure to elevate any meal.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 3/4 cup Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 cup fresh parsley
- Salt and pepper to taste
- Dill pickle and shallot for garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water for about 7-8 minutes until fork-tender. Drain and cool slightly.
- Smash each potato to about 1/4 inch thickness on the baking sheet.
- Brush with olive oil, season with salt and pepper, then roast for 45-60 minutes until crispy.
- While potatoes roast, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, chopped pickle, and shallot in a bowl. Season to taste.
- Once potatoes are done roasting, let them cool slightly before tossing them with the dressing in a large bowl.
- Garnish with scallions and crispy potato bits before serving warm.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 2g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 6mg