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Crispy Smashed Potato Salad

Crispy Smashed Potato Salad
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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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

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