Crispy Smashed Potato Salad
Golden baby potatoes, crispy as a pan-fried dream and coated in a creamy, tangy yogurt dressing—this crispy smashed potato salad is not shy on texture. Think potato salad’s more stylish cousin: warm, zesty, and totally addictive.
4
side servings
Ingredients
For the potatoes
- 2 pounds (900 g) baby golden potatoes scrubbed
- 3 tbsp (45 ml) olive oil divided
- kosher salt and freshly ground black pepper to taste
For the dressing
- 1/3 cup (75 g) plain Greek yogurt
- 3 tbsp (45 g) Kewpie mayonnaise or regular mayo
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 1 clove garlic minced
- 2 tbsp (8 g) fresh parsley chopped
- 1 medium (30 g) dill pickle finely chopped (about 2 tbsp)
- 1 small (20 g) shallot finely minced (about 2 tbsp)
- salt and black pepper to taste
To finish
- 2 tbsp (8 g) scallions (optional) thinly sliced
- extra crispy potato bits for garnish
Equipment
- Large pot
- Potato masher or sturdy glass
- Parchment-lined baking sheet
- Mixing bowls
- Whisk
Instructions
- Fill a large pot with well-salted cold water and add the baby potatoes. Bring to a boil and cook for 7–8 minutes until just fork-tender. Drain and let cool until able to handle.
- Pat the potatoes very dry and transfer to a parchment-lined baking sheet. Using a potato masher or sturdy glass, gently smash each potato to about 1/4-inch thick.
- Brush potatoes generously with 2 tablespoons of olive oil. Season well with salt and pepper. Roast in a preheated 425°F (220°C) oven for 45–60 minutes, flipping halfway, until deep golden brown and crispy.
- While potatoes roast, whisk together the Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, minced garlic, chopped parsley, and remaining 1 tablespoon olive oil in a bowl. Stir in chopped dill pickle and minced shallot. Taste and season with salt and pepper; chill until ready to use.
- Let potatoes cool for about 10 minutes. Pick off some ultra-crispy bits for garnish and set aside. Transfer the rest of the potatoes to a bowl, add the dressing, and gently toss to combine without breaking them up too much.
- Top with sliced scallions (if using) and the reserved potato crispy bits. Serve warm.
Notes
Store leftovers in an airtight container in the fridge up to 2–3 days; re-crisp in the oven at 400°F for 10 minutes if desired. Swap in sour cream or crème fraîche for yogurt, different herbs to taste, or try plant-based substitutions for a vegan version. This salad delivers textural bliss whether served warm or at room temperature.
Nutrition
Calories: 270kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 650mg | Potassium: 700mg | Fiber: 4g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 1.5mg