Description
Crispy Smashed Potato Salad is a delightful twist on a classic side dish that will elevate your meals. Picture fluffy, golden baby potatoes roasted to crispy perfection and tossed in a creamy, tangy dressing. This dish is perfect for busy weeknights or family gatherings, offering satisfying flavors that everyone can enjoy. With simple ingredients and easy preparation, you’ll want this recipe on hand for any occasion. It’s not just a potato salad; it’s an experience that will leave your taste buds wanting more!
Ingredients
Scale
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil
- 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 your oven to 425°F (220°C).
- Boil the baby potatoes in well-salted cold water for 7-8 minutes until fork-tender.
- Drain and cool slightly; pat dry, then smash each potato to about 1/4 inch thick.
- Brush with olive oil, season with salt and pepper, and roast for 45-60 minutes until golden brown.
- Meanwhile, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, minced garlic, parsley, and seasoning for the dressing.
- Toss the warm smashed potatoes with the dressing until evenly coated.
- Serve warm and garnish with scallions.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg