Description
Enjoy a flavorful twist on traditional potato salad with this Crispy Smashed Potato Salad. Baby potatoes are roasted until crispy, then mixed with a creamy dressing made with Greek yogurt, mayo, and fresh herbs.
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 Oven: Preheat the oven to 425°F.
- Prepare Potatoes: Toss baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Roast for 25-30 minutes until crispy and golden.
- Make Dressing: In a bowl, mix Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, pickle, and shallot.
- Assemble Salad: Gently smash roasted potatoes, then mix with the dressing. Garnish with scallions if desired.
Notes
- You can customize the dressing by adding different herbs or spices to suit your taste.
- For an extra crunch, consider adding crispy bacon or toasted nuts to the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg