Description
This Crispy Smashed Potato Salad is a delightful twist on a classic side dish. Crispy roasted baby potatoes tossed in a creamy yogurt dressing with tangy pickles and fresh herbs make this salad a flavorful addition to any meal.
Ingredients
Units
Scale
Potatoes:
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Dressing:
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1-2 scallions for garnish, optional
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Boil the potatoes: Boil the baby potatoes until just fork-tender, then cool slightly.
- Smash and roast: Smash the potatoes, brush with olive oil, season, and roast until crispy.
- Prepare the dressing: Whisk together yogurt, mayo, Dijon, lemon juice, garlic, and parsley. Stir in pickles and shallots.
- Combine and serve: Toss the roasted potatoes with the dressing, garnish, and serve warm.
Notes
- Don’t over-boil the potatoes.
- Dry the potatoes thoroughly after boiling.
- Coat the potatoes with cornstarch for extra crunch.
- Smash a few extra flat for a crispy topping.
- Check early for doneness while roasting.
