Description
This Crispy Smashed Potato Salad is an elevated take on the classic potato salad. Baby potatoes are boiled until tender, smashed flat, and then roasted until golden and crispy. They are then tossed with a creamy, tangy dressing made with Greek yogurt, mayonnaise, lemon juice, mustard, and dill, along with diced cucumber, pickles, red onion, and fresh parsley. This salad offers a delightful contrast of textures and flavors, perfect for gatherings and sure to be a crowd-pleaser.
Ingredients
Potatoes & Vegetables
- 2.2lb / 1kg baby potatoes
- 1 medium Persian cucumber, finely diced
- 2oz / 55g pickles or gherkins, finely diced
- ½ red onion, finely diced (optional: soak in water to mellow flavor)
- ½ bunch fresh parsley, finely chopped
- Smoked paprika, to taste
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
- 3-4 tablespoons extra virgin olive oil
Dressing Ingredients
- ¼ cup Greek yogurt (non-fat recommended)
- ¼ cup mayonnaise
- ½ lemon, juiced
- 2 teaspoons seeded whole grain mustard
- 1 teaspoon dried dill
- Salt and pepper, to taste
Instructions
- Boil Potatoes: Place the baby potatoes in a large pot filled with salted water. Bring to a boil and cook until the potatoes are fork tender, approximately 15-20 minutes.
- Preheat Oven & Smash Potatoes: Preheat the oven to 425℉ (220℃). Drain and pat the potatoes dry carefully, then arrange them on a baking sheet lined with parchment paper. Using a glass, gently press down on each potato to smash it flat. Hold the glass by the sides to ensure safety.
- Season Potatoes: Drizzle the smashed potatoes with extra virgin olive oil and sprinkle them with smoked paprika, garlic powder, salt, and black pepper evenly over each piece.
- Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 45 minutes, flipping them halfway through. After flipping, lightly drizzle or spray a bit more olive oil to ensure optimal crispiness. Roast until the potatoes are golden brown and crispy.
- Prepare Salad Ingredients: While the potatoes roast, finely dice the Persian cucumber, pickles, red onion (optional soaking in water to reduce sharpness), and chop the fresh parsley. Set aside.
- Make Dressing: In a large salad bowl, combine the Greek yogurt, mayonnaise, lemon juice, whole grain mustard, dried dill, and season with salt and pepper. Whisk thoroughly until smooth and creamy.
- Combine Salad Fillings: Add the diced cucumber, pickles, onion, and parsley to the dressing bowl and stir to combine evenly.
- Mix Roasted Potatoes with Salad: Once the potatoes are roasted, add most of them to the salad bowl, reserving some for garnish. If the roasted potatoes are large pieces, chop them roughly before adding. Gently toss to coat the potatoes well with the dressing and salad mix.
- Garnish & Serve: Arrange the remaining crispy smashed potatoes on top of the salad as a garnish. Serve immediately and enjoy this crispy, creamy, and tangy potato salad.
Notes
- Soaking red onion in cold water for 10 minutes can help mellow its sharpness if desired.
- Use baby potatoes for the best texture and roasting results.
- To ensure crispiness, flip the potatoes halfway through roasting and add a little extra oil.
- This salad is best served fresh but can be refrigerated for up to 1 day. Re-crisp potatoes in a hot oven before serving if needed.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Salads
- Method: Roasting
- Cuisine: American
