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Crispy Smashed Potato Salad

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A flavorful twist on the classic potato salad with crispy smashed roasted potatoes, a tangy Greek yogurt and kewpie mayo dressing, and a crunch from pickles, shallots, and fresh parsley.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roast
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 pounds baby potatoes (mini yellow potatoes)

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

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place the potatoes in a large pot of cold water, season with salt, and bring to a boil. Cook for 7-8 minutes, until fork-tender. Drain and let cool slightly.
  3. Pat the potatoes dry with paper towels, then transfer them to the baking sheet. Gently smash each potato to about 1/4 inch thick using a potato masher or the bottom of a glass.
  4. Brush the smashed potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 45-60 minutes, flipping halfway through, until golden brown and crispy.
  5. While the potatoes roast, prepare the dressing. In a small bowl, whisk together Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, garlic, and parsley. Stir in chopped pickle and shallot. Adjust seasoning with salt and pepper and refrigerate.
  6. Once the potatoes are done, remove from the oven and let them cool for 10 minutes. Set aside some crispy potato bits for garnish. Transfer potatoes to a large bowl, toss gently with the dressing until evenly coated.
  7. Garnish with crispy potato bits and chopped scallions (if using). Serve warm and enjoy!

Notes

  • For added creaminess, you can mix in crumbled feta or shredded cheddar cheese into the dressing.
  • If you prefer a different herb, try substituting parsley with chives or dill.
  • For a heartier salad, grilled chicken or crispy bacon makes a great protein addition.
  • For a gluten-free version, ensure the mayo and Dijon mustard are gluten-free.
  • Leftovers can be stored in an airtight container for up to 2 days. Reheat in the oven for the best texture.

Nutrition

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