Description
Crispy Smashed Potato Salad offers a delightful twist on traditional potato salad by combining golden, crispy smashed baby potatoes with a creamy, zesty Greek yogurt and mayo dressing. Enhanced with fresh herbs, cucumber, and shallot, this salad is perfect for a refreshing side dish or a light meal.
Ingredients
Smashed Potatoes
- 2 lbs (0.91 kg) baby potatoes, scrubbed
- 1 tbsp olive oil
- Salt and pepper, to taste
Salad
- 3/4 cup (150 g) Greek yogurt
- 1/2 cup (112 g) kewpie mayo
- 2 tsp Dijon mustard
- 1/2 large lemon, juiced
- 2 tsp red wine vinegar
- 1 large garlic clove, minced
- 1/4 cup (11.75 g) fresh dill, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1 medium cucumber, seeded and finely chopped
- 1 shallot, finely chopped
Instructions
- Prepare Potatoes: Preheat your oven to 425℉ (220℃) and line an extra-large baking sheet with parchment paper. Boil the baby potatoes for about 7 minutes or until they are fork-tender. Drain and dry them thoroughly.
- Smashed Potatoes: Transfer the potatoes to the prepared baking sheet. Using the back of a glass, gently smash each potato to flatten it slightly. Brush them evenly with olive oil and season with salt and pepper to taste.
- Roast Potatoes: Roast the smashed potatoes in the oven for 50 minutes to 1 hour, until they are golden brown and crisp. Save some crispy browned potato bits to use as garnish later.
- Make the Salad Dressing: While the potatoes roast, whisk together Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, red wine vinegar, minced garlic, chopped dill, chopped parsley, and salt and pepper to taste. Adjust seasoning if needed.
- Prepare Salad Ingredients: Make sure to scoop out and deseed the cucumber to avoid excess water in the salad, then finely chop the cucumber and shallot. Mix them into the dressing. Cover and refrigerate the dressing mixture while potatoes roast.
- Assemble Salad: Once the roasted potatoes have cooled for about 5 minutes, gently fold them into the prepared salad dressing, coating all the potatoes well.
- Garnish and Serve: Garnish the salad with reserved crispy potato bits, extra fresh dill, and cracked black pepper. Serve immediately or refrigerate leftovers.
Notes
- Boiling potatoes until fork-tender ensures even roasting and prevents undercooked centers.
- Scooping out cucumber seeds prevents the salad from becoming watery.
- Kewpie mayo adds a unique umami-rich creaminess but can be substituted with regular mayo for a milder taste.
- To keep potatoes crispy, do not mix until just before serving.
- Leftover salad can be refrigerated in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Baking
- Cuisine: American
