Description
This Crispy Smashed Potato Salad is a fresh twist on a classic—ultra-crispy roasted baby potatoes tossed in a creamy herbed yogurt and mayo dressing with lemon, dill pickles, and shallots. It’s crunchy, tangy, and a total crowd-pleaser.
Ingredients
-
2 pounds baby potatoes (mini yellow potatoes)
-
3 tablespoons olive oil, divided
-
½ teaspoon salt
-
¼ teaspoon pepper
Dressing:
-
¾ cup Greek yogurt
-
½ cup Kewpie mayonnaise (or regular mayo)
-
2 teaspoons Dijon mustard
-
½ lemon, juiced
-
1 garlic clove, minced
-
¼ cup fresh parsley, chopped
-
Salt and pepper, to taste
-
1 dill pickle, finely chopped
-
1 shallot, finely chopped
To garnish (optional):
-
1–2 scallions, chopped
-
Reserved crispy potato bits
Instructions
-
Preheat Oven:
Preheat the oven to 425°F. Line a large baking sheet with parchment paper (use two if needed). -
Boil Potatoes:
Place potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7–8 minutes, until just fork tender. Drain and let cool slightly. -
Smash Potatoes:
Pat potatoes dry with paper towels. Transfer to the prepared baking sheet and gently smash each one to about ¼-inch thick using a potato masher or the bottom of a glass. -
Roast:
Brush smashed potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast for 45–60 minutes, flipping halfway, until deeply golden and crispy. Check doneness starting around 40 minutes. -
Make the Dressing:
While potatoes roast, whisk together remaining 1 tablespoon olive oil, Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and parsley in a mixing bowl. Stir in chopped pickle and shallot. Season to taste with salt and pepper. Chill until ready to use. -
Assemble Salad:
Let roasted potatoes cool for 10 minutes. Reserve a handful of the crispiest bits for topping, then transfer the rest to a large bowl. Gently toss with dressing until well coated.
-
Serve:
Garnish with scallions and reserved crispy potato bits. Serve warm and enjoy.
Notes
-
Don’t overboil the potatoes: They should be just fork tender—not soft—so they don’t fall apart when smashed.
-
Dry thoroughly: This is key to achieving ultra-crispy texture.
-
Extra crispy tip: Toss smashed potatoes in a light dusting of cornstarch before roasting for added crunch.
-
Texture variation: Smash a few potatoes extra thin for shatteringly crisp bites—great for topping the salad.
-
Oven timing varies: Start checking for doneness at 40 minutes, especially if your potatoes are small.