Description
This Crispy Smashed Potato Salad is a delightful twist on a classic favorite, featuring tender boiled baby potatoes smashed and roasted to a crispy golden finish. Tossed in a creamy, tangy dressing made from Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and fresh herbs, this salad balances smooth, crunchy, and savory flavors. Perfect as a warm side dish or a satisfying snack, it brings freshness from parsley and pickles, with optional scallions for garnish.
Ingredients
Units
Scale
Potatoes
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Dressing
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1-2 scallions for garnish, optional
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cook the potatoes: Boil the baby potatoes in salted water until they are just fork tender, which typically takes about 15-20 minutes. Be careful not to overcook them, as they will continue cooking in the oven. After boiling, drain and dry the potatoes thoroughly to ensure they crisp up well during roasting.
- Smash and roast: Place the potatoes on the prepared baking sheet. Using the bottom of a glass or a heavy flat surface, gently smash each potato until it is flattened but still in one piece. Drizzle the potatoes with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast in the preheated oven for 40-45 minutes or until the potatoes are golden brown and crispy, flipping halfway through for even roasting.
- Prepare the dressing: While the potatoes roast, whisk together the Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, finely chopped dill pickle, and shallot in a bowl. Season with salt and pepper to taste. This creamy dressing adds a bright and tangy flavor that complements the crispy potatoes perfectly.
- Combine and serve: Once the potatoes are roasted to crispy perfection, toss them gently with the prepared dressing until evenly coated. Garnish with chopped scallions if desired and any crispy bits from the baking sheet. Serve the salad warm to enjoy the full contrast of textures and flavors.
Notes
- Do not over-boil the potatoes; they should be just fork tender to hold their shape when smashed.
- Dry potatoes thoroughly after boiling to ensure maximum crispiness during roasting.
- For extra crunch, coat the potatoes lightly with cornstarch before roasting.
- Smashed potatoes that are pressed extra thin tend to get crispier.
- Check the potatoes early during roasting to prevent burning and to find your preferred crispiness level.
