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Crispy Smashed Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 11 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Crispy Smashed Potato Salad features tender baby Yukon gold potatoes that are boiled, smashed, and oven-roasted to golden crispiness. Tossed with a creamy, tangy dressing made from Greek yogurt, light mayo, Dijon mustard, and pickle juice, then combined with fresh herbs, chopped celery, pickles, scallions, and crumbled feta cheese, this salad is a delightful blend of creamy, crunchy, and savory flavors perfect for a hearty side dish or light meal.

Ingredients

Potatoes

  • 2 lbs baby Yukon gold potatoes
  • 2 tablespoons extra virgin olive oil or olive oil spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Herbs & Vegetables

  • 1/4 cup fresh chopped dill
  • 1/4 cup fresh chopped parsley
  • 1/2 cup chopped celery
  • 1/3 cup chopped pickles
  • 1/4 cup chopped scallions

Dressing

  • 1/2 cup plain Greek yogurt
  • 1/2 cup light mayo
  • 2 teaspoons Dijon mustard
  • 2 tablespoons pickle juice
  • 1 tablespoon garlic paste or minced garlic
  • Salt and pepper to taste

Optional

  • 1/3 cup crumbled feta cheese (optional but recommended)

Instructions

  1. Boil the potatoes: Add the baby Yukon gold potatoes to a medium pot and cover them with water. Bring to a boil and cook for 17-20 minutes, or until the potatoes are fork-tender. Drain well and place them onto a clean towel to dry for a few minutes.
  2. Preheat oven and prepare baking sheet: Line a baking sheet with parchment paper and preheat your oven to 425°F (220°C).
  3. Smash the potatoes: Arrange the cooked potatoes on the lined baking sheet, spacing them apart. Using a small mason jar or a thick glass, carefully press down each potato until it is about 1/2 inch thick. If some potatoes fall apart slightly, gently press them back together.
  4. Season and roast: Brush each smashed potato with olive oil and sprinkle with kosher salt and ground black pepper. Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy. Alternatively, you can cook them in batches using an air fryer.
  5. Cool the potatoes: Remove the potatoes from the oven and allow them to cool for a few minutes to set their crispiness.
  6. Prepare the dressing: In a medium bowl, combine plain Greek yogurt, light mayo, Dijon mustard, pickle juice, garlic paste (or minced garlic), salt, and pepper. Whisk well until smooth and fully combined.
  7. Assemble the salad: In a medium salad bowl, add the crispy smashed potatoes, chopped celery, pickles, scallions, fresh dill, fresh parsley, and crumbled feta cheese if using.
  8. Mix the salad: Using tongs or large spoons, gently toss all ingredients together to evenly coat the mixture with the dressing.
  9. Garnish and serve: Top the salad with additional chopped scallions, fresh herbs, and crumbled feta cheese for garnish. Serve immediately and enjoy your crispy smashed potato salad!

Notes

  • Baby Yukon gold potatoes work best for this recipe due to their size and creamy texture.
  • For extra crispy potatoes, ensure they are well dried before smashing and brushing with oil.
  • The feta cheese is optional but adds a nice salty, creamy contrast to the salad.
  • You can substitute light mayo with your preferred mayo for different richness levels.
  • Potato skin is left on for added texture and nutrients, but you can peel if preferred.
  • Pickle juice can vary in saltiness; adjust added salt accordingly.
  • This salad is delicious served warm or at room temperature.

Find it online: https://dishrise.com/crispy-smashed-potato-salad-recipe/