Smashed Potato Salad
Easy recipe for a delicious crispy smashed potato salad with a creamy yogurt dressing
Servings 4 to 6
Ingredients
For the roasted smashed potatoes
- 1.5 lbs baby potatoes Fingerlings, Yukon Gold or red-skinned
- 2–3 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
For the creamy dressing:
- ½ cup plain Greek yogurt
- 1/4 cup mayonnaise or use more Greek yogurt instead of the mayo
- 1 tsp Dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- ½ tsp garlic powder
- 1/4 tsp smoked paprika optional
- ½ tsp Salt & ¼ tsp pepper
Toppings:
- 2 green onions sliced
- 1/4 cup fresh parsley or dill chopped
- 2 tbsp chopped pickles or capers optional
Instructions
Boil the potatoes:
- Place baby potatoes in a pot of salted water and boil until fork-tender (about 15–20 minutes). Drain and let cool slightly.
Smash and roast:
- Preheat the oven to 425°F (220°C). Transfer potatoes to a baking sheet lined with parchment paper.
- Gently smash each one with the bottom of a cup or jar.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 25–30 minutes, flipping halfway through, until crispy and golden.
Make the dressing:
- In a bowl, whisk together yogurt, mayo, mustard, lemon juice, garlic powder, paprika, salt, and pepper.
Assemble the salad:
- Let the crispy potatoes cool for 5–10 minutes so they don’t steam the dressing.
- Toss them gently with the dressing, green onions, parsley and pickles.
- Garnish with extra herbs and serve warm or at room temp.
