Go Back
–+ servings
Smashed Potato Salad

Crispy Smashed Potato Salad with Creamy Tangy Twist

Transform your dining experience with this Smashed Potato Salad, blending crispy textures with creamy tangy flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds baby potatoes mini yellow potatoes for best texture
  • 3 tablespoons olive oil for drizzling
  • to taste salt
  • to taste pepper
For the Dressing
  • 1 cup Greek yogurt or vegan yogurt
  • 1/2 cup Kewpie mayonnaise or regular mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice freshly squeezed
  • 1 clove garlic minced
For Flavor and Texture
  • 1/4 cup fresh parsley chopped
  • 1/2 cup dill pickle diced
  • 1 medium shallot diced
  • 1/4 cup scallions optional, chopped

Equipment

  • Pot
  • baking sheet
  • Potato Masher

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 425°F (220°C). Boil baby potatoes in salted water for 7-8 minutes until fork-tender. Drain and cool slightly.
  2. On a baking sheet, smash each potato to about 1/4-inch thickness.
  3. Drizzle potatoes with olive oil and season with salt and pepper. Roast for 45-60 minutes, flipping halfway until crispy.
  4. Mix dressing ingredients in a bowl until smooth. Adjust seasoning as necessary.
  5. Toss warm, roasted potatoes in the dressing. Be careful not to break them apart.
  6. Transfer to serving dish and garnish with extra crispy bits and scallions. Serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Best served warm right after tossing with the dressing for maximum crispiness.

Tried this recipe?

Let us know how it was!