Crispy Smashed Potato Salad Recipe
Crispy smashed potato salad is a delightful twist on the traditional potato salad. The potatoes are boiled, smashed to perfection, and then roasted to achieve a crispy texture, which adds an irresistible crunch. Paired with a creamy dressing and fresh herbs, this dish offers the best of both worlds—creamy and crispy in every bite. It’s a perfect side dish for BBQs, picnics, or as a hearty accompaniment to any meal.
Ingredients
- Smashed Potatoes:
- 2 lbs baby potatoes scrubbed
- 1 tbs olive oil
- salt and pepper to taste
- Salad:
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayo
- 2 tsp Dijon mustard
- 1/2 large lemon juiced
- 2 tsp red wine vinegar
- 1 large garlic clove minced
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 1 medium cucumber seeded + fine chop
- 1 shallot fine chop
Instructions
- Potatoes:
- Preheat your oven to 425℉. Line an XL baking sheet with parchment paper.
- Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
- Save some crispy brown potato bits on the side for garnish.
- Salad:
- Make sure you scoop out/deseed the cucumber so that the salad does not become watery!
- Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
- Assembly:
- Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato bits, dill and black pepper. Refrigerate leftovers
Notes
If you use vegan yogurt and vegan mayo, this dish can be vegan!