Crispy Smashed Potato Salad
We went to town on this creamy hearty salad. If you love smashed potatoes and adore a creamy tzatziki like dressing, you’re in luck! This salad does not disappoint. All the texture and flavor will definitely please you and your dinner partners. I would serve this with steak or chicken.
The first part is easy to simply boil your potatoes in some water until for tender. I used baby potatoes so they boiled in no time. You can also use Yukon Gold potatoes and they may take extra time. Once done, smash them with a glass so they are flat. The roasting part takes time with at least 50 minutes in the oven to get that golden brown crispy and color.
The Dressing: The second part of this recipe should be done while the potatoes are roasting in the oven so that the flavors of the dressing can come together and meld in at least 30 minutes time in the refrigerator. Always taste your dressing to see if it needs adjustment of salt, pepper or tanginess with the vinegar or lemon.
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Crispy Smashed Potato Salad
Ingredients
Smashed Potatoes:
- 2 lbs baby potatoes, scrubbed
- 1 tbs olive oil
- salt and pepper to taste
Salad:
- 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 + fine chop
- 1 shallot, fine chop
Instructions
Potatoes:
- Preheat your oven to 425℉. Line an XL baking sheet with parchment paper.
- Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
- Save some crispy brown potato bits on the side for garnish.
Salad:
- Make sure you scoop out/deseed the cucumber so that the salad does not become watery!
- Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
Assembly:
- Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato bits, dill and black pepper. Refrigerate leftovers.
I follow you a lot. You post very interesting, tasty and easy healthy recipes. Thanks for sharing. Keep it up 👍
HI Denise, thank you so much for the compliment – that is my goal!
And I’m glad you like the recipes <3
I just stumbled across your videos and your recipes look scrumptious! They’re easy to make and are nutritious as well. I bought a head of cabbage last night to try the cabbage steaks! We’ll see how it goes. Next will be the crispy smashed potato salad. I ran out of printer ink copying all the recipes!
Hi Laura and welcome!
Glad you found us and I hope you enjoy everything that you make! I feel you on the ink – my ink is always empty too lol
Cheers!
Did you add chives (sliced green onions) as well? It looks like these are used as a garnish in the video. Thank you.
Hi Lisa, chives or scallions work here and yes i did add on as garnish! sorry for the omission.
Fresh and delicious
Thanks for trying the salad! And for the kind feedback!
One tip for those who make it the first time, please check your potatoes in the oven after 15-20mins. I‘ve only checked them after 40mins and some of them were already burned 🙁
So I don‘t think baking them for 50-60mins as stated in the receipe is needed.
Nevertheless, the others were incredibly crispy and the receipe is yummy!
Hi Nat, Every oven is definitely different – some stronger than others but I’m glad you enjoyed the salad overall! Cheers
I loves this recipe! I made if for the whole family and they loved it too! I was great overall flavor and you cant even taste the greek yogurt. I’m always hesitant to try recipes with yogurt because I hate taste of yogurt in any food.
HI Manvir, that’s awesome – I’m so glad the whole family enjoyed the dish! also, if you don’t like the yogurt in recipes, simply sub in sour cream or more mayo… enjoy!
I can’t tell what I’ve been doing wrong but something in this makes my tongue feel spicy.. at first i thought it was the shallots but the second time i made it i put less and still that weird feeling
Hi Annie, maybe the vinegar is expired? I’m not sure.. or the Dijon is extra tangy – use less next time. Thanks for trying out the salad!
I make this all the time and it’s the best!!! I only needed about 30 minutes for the potatoes in the oven, the potatoes were on the small side. I add mine over a bed of arugula for extra crunch and flavor. Sprinkle some feta on top too! Thanks for sharing this recipe, it’s on heavy rotation in our household.
Hi Macy, that sounds delicious! Thanks for sharing your feedback!
This dish was INCREDIBLE! The dill made it taste so fresh!
Hi Julianne, So happy you enjoyed the recipe! Thanks for the kind rating!
I made this dish and it is amazing, very different from my traditional southern potato salad but equally delicious.
I love everything you create. There isn’t a recipe of yours that I’ve tried that I haven’t liked….and this one is no different 🙂
Hi Marie, thats so kind of you! thank you so much for the sweet message!
Hi Stella, would you mind sharing what brand of Greek yogurt you used?
HI Kaila, I use FAGE greek yogurt – the best! 5%
I made this last week and loved it so much that I made it again this week.
Hi Sacha, glad it was a winner with you! Thanks for the kind rating!
Will the potatoes go soft if I make ahead of time for a potluck?
Hi Tamie, yes. I would assembly the salad at the time of the event.
Make sure you use the smallest potatoes possible, I used 1″ potatoes which I thought would be fine, but I had super hard time smashing them. The skins kept slipping off and the potatoes would go flying. I ended up beating the crap out of them with a mallet and threw my shoulder out. A glass would’ve definitely broke in my hand.
I am just about to make this recipe for Easter Sunday, I did however want to ask, is this recipe intended to be served warm since the potatoes are crispy or cold like a traditional potato salad?
Another winner-this potato salad is absolutely delicious. Love all your recipes!!
Thanks so much Lynn! Glad it was a success! <3
Do you let the potatoes cool? Chill? Serve warm or cold?
Hi Dana, either or.. i like warm personally!
Marvelous!! The whole family loves it. Thank you so much for your great recipes
I’m so happy! Thanks for the kind words!
Oh these were so good! Made them today for Easter dinner. I just changed a couple things: chopped pickles instead of cucumber and couple extra squirts of Dijon (we 💛 mustard). Definitely making again, love so many of your recipes, Stella! Thank you!
HI Lisa, Sounds awesome with the pickles!! Thank you for coming back to share your feedback! Cheers!