Description
Crispy Smashed Potato Salad is a delightful twist on the classic dish, bringing together roasted baby potatoes with a creamy and tangy dressing that elevates any meal.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions for garnish, optional
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water for 7-8 minutes until fork-tender. Drain and let cool.
- Smash each potato to about 1/4 inch thick on the baking sheet.
- Brush with olive oil, season with salt and pepper, and roast for 45-60 minutes until golden and crispy.
- Meanwhile, whisk together Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, garlic, parsley, dill pickle, and shallot in a bowl.
- Once roasted potatoes have cooled slightly, toss them with the dressing until well-coated.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg