Description
A modern twist on traditional potato salad, featuring tender potatoes that are lightly smashed and roasted to create a satisfyingly crispy exterior. Tossed with a tangy, herb-infused dressing and garnished with fresh veggies, this salad offers the perfect balance of crunch and creaminess—a delightful side dish for picnics, barbecues, or a casual meal.
Ingredients
Units
Scale
- 1.5 lbs small potatoes (Yukon Gold or red potatoes work well)
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 cup chopped fresh herbs (such as parsley, dill, or chives)
- 1/2 cup diced red bell pepper
- 1/4 cup thinly sliced red onion
- Optional: 1-2 tsp capers, drained
Instructions
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Preheat & Boil:
- Preheat your oven to 425°F (220°C).
- Place the potatoes in a large pot, cover with salted water, and bring to a boil. Simmer until the potatoes are tender (about 15–20 minutes). Drain and let cool slightly.
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Smash & Roast:
- On a lightly greased baking sheet, arrange the potatoes. Using the bottom of a glass or a potato masher, gently press each potato to “smash” it until roughly 1/2-inch thick.
- Drizzle the smashed potatoes with olive oil, sprinkle with salt, pepper, and minced garlic. Roast in the oven for 20–25 minutes, or until the edges are crispy and golden.
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Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and chopped herbs. Season with salt and pepper to taste.
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Assemble the Salad:
- Allow the roasted potatoes to cool slightly. Transfer them to a large bowl and gently toss with the dressing, red bell pepper, red onion, and capers if using.
- Taste and adjust the seasonings if needed.
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Serve:
- Serve warm or at room temperature as a standout side dish.
Notes
- For extra flavor, drizzle a little extra olive oil over the finished salad before serving.
- If you prefer a lighter version, you can adjust the ratio of mayonnaise to Greek yogurt.
- This salad pairs well with grilled meats and fresh summer veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg