Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, perfect for gatherings, barbecues, or everyday meals. This dish features golden roasted baby potatoes that are smashed to create a crispy texture, combined with a creamy herbed dressing that adds a burst of flavor. Enhanced with crunchy pickles and fresh herbs, this refreshing salad is both nutritious and satisfying. Easy to prepare with minimal ingredients, it’s an ideal side for any occasion—whether you’re hosting a picnic or enjoying a cozy dinner at home. Enjoy this unique and flavorful take on a beloved favorite!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 3/4 cup Greek yogurt
- 1/2 cup mayonnaise
- 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
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil baby potatoes in well-salted water for 7–8 minutes until fork-tender; drain and cool slightly.
- Smash each potato on the baking sheet to about 1/4 inch thick.
- Brush with olive oil and season with salt and pepper; roast for 45-60 minutes until golden brown.
- For the dressing, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, dill pickle, and shallot in a bowl; refrigerate until serving.
- Toss warm roasted potatoes with the dressing before serving.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://epichistorian.com/crispy-smashed-potato-salad/