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Crispy Smashed Potato Salad

Crispy Smashed Potato Salad served with creamy herb dressing and crispy potato pieces
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A delightful twist on traditional potato salad combining crispy smashed potatoes with a creamy, tangy dressing.

Ingredients

Scale
  • 2 lbs baby potatoes (scrubbed)
  • 1 tbs olive oil
  • Salt and pepper (to taste)
  • 3/4 cup Greek yogurt
  • 1/2 cup kewpie mayo
  • 2 tsp Dijon mustard
  • 1/2 large lemon (juiced)
  • 2 tsp red wine vinegar
  • 1 large garlic clove (minced)
  • 1/4 cup fresh dill (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 1 medium cucumber (seeded and finely chopped)
  • 1 shallot (finely chopped)

Instructions

  1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes.
  2. Drain the potatoes and let them cool slightly.
  3. Preheat your oven to 425°F (220°C).
  4. Place the cooled potatoes on a baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato flat.
  5. Drizzle the smashed potatoes with olive oil and season them with salt and pepper.
  6. Bake in the preheated oven for 20-25 minutes until crispy and golden brown.
  7. While the potatoes are baking, prepare the dressing. In a bowl, combine Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, red wine vinegar, and minced garlic. Mix well until smooth.
  8. Stir in the chopped dill, parsley, cucumber, and shallot. Adjust seasoning with salt and pepper to taste.
  9. Once the potatoes are crispy, remove them from the oven and let them cool for a few minutes.
  10. In a large bowl, combine the crispy smashed potatoes with the dressing and gently toss to coat.

Notes

Serve the salad warm or at room temperature. It pairs well with grilled meats or can be enjoyed on its own. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://glazerush.com/crispy-smashed-potato-salad-recipe/