Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, combining golden roasted potatoes with a tangy dressing and crunchy pickles for a dish that’s both comforting and full of flavor. Perfect for any occasion—be it barbecues, potlucks, or cozy family dinners—this side dish is quick to prepare and sure to please everyone at the table. With its crispy texture and bold flavors, this salad will quickly become one of your go-to favorites.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 3/4 cup Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 dill pickle, finely chopped
- Fresh parsley, chopped
- Salt and pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet.
- Boil baby potatoes in salted water for about 7 minutes until fork-tender. Drain and cool slightly.
- Smash each potato until about 1/4 inch thick and place on the baking sheet.
- Brush with olive oil, season with salt and pepper, and roast for 45-60 minutes, flipping halfway through.
- While potatoes roast, whisk together Greek yogurt, mayonnaise, mustard, lemon juice, garlic, parsley, dill pickle, salt, and pepper in a bowl.
- Once roasted potatoes cool slightly, combine them with the dressing in a large bowl.
- Garnish with chopped scallions and any reserved crispy bits before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Find it online: https://www.kitchenstorydaily.com/crispy-smashed-potato-salad/