5-Star Crispy Smashed Potato Salad Recipe | Remarkable Crunch!
Crispy smashed potato salad with golden roasted baby potatoes, creamy Greek yogurt dressing, and loads of fresh herbs. Perfectly refreshing and satisfying.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 lbs baby potatoes, scrubbed
1 tbsp olive oil
Salt and pepper to taste
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 and finely chopped
1 shallot, finely chopped
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Boil potatoes until fork-tender (about 7 minutes), then drain and dry well.
3. Place potatoes on the sheet and smash gently with a glass.
4. Brush with olive oil, season with salt and pepper, and roast for 50–60 minutes until crispy.
5. Reserve some crispy bits for garnish.
6. In a bowl, whisk yogurt, mayo, mustard, lemon juice, vinegar, garlic, dill, and parsley.
7. Stir in cucumber and shallot. Refrigerate while potatoes roast.
8. Let potatoes cool for 5 minutes, then fold into the dressing.
9. Garnish with crispy bits, dill, and black pepper.
10. Refrigerate leftovers in an airtight container.
Notes
Be sure to deseed the cucumber to avoid watery dressing.
For extra crisp, keep some potatoes aside to garnish right before serving.
Dressing can be made ahead and stored up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://www.recipesloop.com/crispy-smashed-potato-salad/