Description
This Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, featuring crispy smashed baby potatoes tossed in a creamy Greek yogurt and kewpie mayonnaise dressing with a zesty kick of Dijon mustard and fresh herbs.
Ingredients
Units
Scale
Potatoes:
- 2 pounds baby potatoes (mini yellow potatoes)
Dressing:
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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 450°F.
- Boil Potatoes: Boil the baby potatoes until fork-tender. Drain and let cool slightly.
- Smash Potatoes: Place the potatoes on a baking sheet, gently smash them with a fork or potato masher, drizzle with 2 tablespoons of olive oil, salt, and pepper. Bake until crispy.
- Make Dressing: In a bowl, mix Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, salt, pepper, dill pickle, and shallot.
- Combine: Toss the crispy smashed potatoes with the dressing until well coated.
- Serve: Garnish with scallions and serve chilled.
Notes
- You can customize the dressing by adding other herbs or spices like dill, chives, or paprika.
- For a tangier flavor, increase the amount of lemon juice or add a splash of vinegar.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg