introduction
This Crispy Smashed Potato Salad is warm, crunchy, and creamy. It uses small potatoes smashed and roasted until crisp, then tossed in a herbed yogurt-mayo dressing. If you like other crispy potato recipes, try the similar crispy baked potato skins with bacon and green onions for another quick snack idea.
why make this recipe
Make this when you want a simple side that feels special. The potatoes get golden and crunchy while the dressing stays cool and tangy. It is easy, needs few ingredients, and works for weeknights or a picnic.
how to make Crispy Smashed Potato Salad
- Boil the small potatoes in salted water until just tender.
- Drain and let them cool a little.
- Pat the potatoes dry. Place them on a parchment-lined tray and smash each to about 1/4 inch thick.
- Brush with olive oil and season with salt and pepper. Roast until golden and crispy, turning once.
- Whisk the yogurt, mayo, Dijon, lemon juice, garlic, parsley, and remaining oil until smooth. Stir in chopped pickle and shallot. Chill the dressing.
- When potatoes are done, let cool 10 minutes. Save some crispy bits for topping. Toss potatoes gently with the dressing so each piece is coated.
- Garnish with scallions and the reserved crispy bits. Serve warm.
Ingredients :
- 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
- 1/2 lemon, juiced
- 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
Directions :
- Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
- Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.
- Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
- While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
- When the potatoes are done, remove the tray from the oven and let cool for 10 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
how to serve Crispy Smashed Potato Salad
Serve it warm or at room temperature. It goes well with grilled meats, roasted vegetables, or on a picnic plate. Use it as a side or a casual main with a green salad.
how to store Crispy Smashed Potato Salad
Cool to room temperature, then cover and refrigerate up to 3 days. The potatoes lose some crispness in the fridge. Reheat briefly in a hot oven (400°F) to crisp the potatoes again, then toss with any chilled dressing before serving.
tips to make Crispy Smashed Potato Salad
- Use small, even-sized potatoes so they cook the same.
- Dry potatoes well before roasting to get crisp edges.
- Save the very crispy bits for a crunchy topping.
- Taste the dressing and add more lemon or salt if needed.
- Roast on a hot, wide tray and don’t crowd the potatoes.
variation (if any)
- Add chopped cooked bacon for smoky flavor.
- Use chives instead of scallions for a milder onion note.
- Swap dill pickle for capers for a briny hit.
- Replace yogurt with sour cream for a richer dressing.
FAQs
Q: Can I use regular-sized potatoes?
A: Yes, but cut them into 1-2 inch pieces and adjust boiling time so they are tender before smashing.
Q: Can I make the dressing ahead?
A: Yes. The dressing keeps in the fridge for 3-4 days. Mix with warm potatoes just before serving.
Q: Is this dish good cold?
A: It is best warm or at room temperature. Cold makes the potatoes less crispy, but it still tastes good.
Q: Can I bake instead of roast at 425°F?
A: Roasting at 425°F is the same as baking; the high heat is what crisps them. Use a single layer on the tray for best results.
Crispy Smashed Potato Salad
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Warm, crunchy, and creamy, this Crispy Smashed Potato Salad is a delightful side that combines crispy potatoes with a tangy herbed yogurt-mayo dressing.
Ingredients
- 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
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions for garnish, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes until just fork tender.
- Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then transfer them to the baking sheet.
- Smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.
- Brush with 2 tablespoons of olive oil and season generously with salt and pepper.
- Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
- While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth.
- Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed.
- Cover and refrigerate the dressing.
- When the potatoes are done, remove the tray from the oven and let cool for 10 minutes.
- Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
Notes
Use small, even-sized potatoes for uniform cooking and dry them well before roasting for extra crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
