Crispy Smashed Potato Salad: A Flavorful Twist on Tradition
Crispy Smashed Potato Salad combines comfort and creativity with roasted baby potatoes and a tangy yogurt dressing.
Equipment
- - Large pot
- - Baking sheet
- - Salad bowl
- glass
Ingredients
For the Potatoes
- 2.2 lb baby potatoes for crispy texture
- 3-4 tablespoons extra virgin olive oil for roasting
For the Fresh Veggies
- 1 medium Persian cucumber adds crunch
- 2 oz pickles or gherkins for tanginess
- 0.5 red onion finely chopped, soak in water
- 0.5 bunch fresh parsley finely chopped
For the Seasoning
- to taste smoked paprika
- to taste garlic powder
- to taste salt
- to taste black pepper
For the Creamy Dressing
- 0.25 cup Greek yogurt non-fat
- 0.25 cup mayonnaise
- 0.5 lemon lemon juice juiced
- 2 teaspoons whole grain mustard
- 1 teaspoon dried dill
Instructions
Cooking Steps
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
- Preheat your oven to 425°F (220°C).
- Drain and pat the potatoes dry, then smash them on a lined baking sheet to about 1-inch thickness.
- Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper.
- Roast the potatoes for 45 minutes, flipping halfway and drizzling more oil on the second side.
- Finely dice the cucumber, pickles, onion, and parsley while potatoes roast.
- In a bowl, mix Greek yogurt, mayonnaise, lemon juice, mustard, and dill. Season with salt and pepper.
- Add the roasted potatoes and veggies to the dressing, mixing gently.
- Garnish with remaining roasted potato pieces. Serve warm or chilled.
Notes
Optional: Sprinkle with extra fresh parsley before serving.