Description
Indulge in the BEST Crispy Smashed Potato Salad, a delightful twist on the classic dish that’s taken the culinary scene by storm. This viral recipe features golden, crispy smashed potatoes tossed in a creamy dressing, bursting with flavor from fresh herbs and zesty pickles. Ideal for summer BBQs, family gatherings, or any occasion that calls for a crowd-pleasing side dish, this easy potato salad will leave everyone asking for seconds. With a satisfying crunch and a delectable mix of textures, this is not your average potato salad!
Ingredients
Scale
- 1½ lb baby gold or yellow potatoes (whole and unpeeled)
- 2 Tbsp extra-virgin olive oil
- 2 tsp kosher salt (plus more for salting the water)
- ¼ tsp black pepper (more to taste)
- ½ cup dill pickles (finely chopped)
- ½ cup red onions (finely chopped)
- ¼ cup fresh dill (loose packed, finely chopped)
- ¼ cup fresh parsley (finely chopped)
- 1 Tbsp chives (chopped)
- ¾ cup Greek yogurt
- 2 Tbsp mayonnaise
- 3–4 Tbsp lemon juice
- 2 cloves garlic (finely minced)
- 1 Tbsp Dijon mustard
- ¼ tsp kosher salt (more to taste)
- ¼ tsp black pepper (more to taste)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Boil potatoes in salted water until fork-tender (about 10-15 minutes). Drain and cool.
- Smash each potato gently on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 40-50 minutes until crispy and golden brown.
- While roasting, mix dressing ingredients in a bowl: Greek yogurt, mayo, lemon juice, garlic, Dijon mustard, salt, and pepper.
- Once potatoes are done, combine them with the dressing and chopped veggies.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg