Description
Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, combining tender baby potatoes with a crunchy texture and creamy herb-infused dressing. This dish is perfect for any gathering, from BBQs to family dinners, and is sure to impress your guests with its bold flavors and appealing presentation. Quick to prepare and easy to customize, this salad can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients
Scale
- 1.5 lbs baby potatoes (Yukon gold or red)
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- ¼ cup Greek yogurt or mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice or white grape juice vinegar
- 2 tbsp chopped fresh herbs (dill, parsley, or chives)
Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.
- Preheat your oven to 425°F (220°C). Drain the potatoes and place them on a parchment-lined baking sheet. Smash each potato gently with a fork or masher.
- Drizzle olive oil over the smashed potatoes and season with salt, pepper, and garlic powder. Roast for about 20 minutes until crispy.
- While roasting, whisk Greek yogurt (or mayonnaise), Dijon mustard, lemon juice (or vinegar), and fresh herbs together in a bowl for the dressing.
- Once crispy, let the potatoes cool slightly before tossing them in the dressing. Serve warm or chilled with optional toppings like crumbled feta or pickled onions.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg