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Crispy Smashed Potato Salad Recipe

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4.3 from 21 reviews

  • Author: Mary & Susan
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Crispy Smashed Potato Salad is a delightful twist on classic potato salad, featuring golden, crispy smashed baby Yukon gold potatoes combined with a creamy, tangy dressing made from Greek yogurt, mayo, Dijon mustard, and pickle juice. Fresh herbs, crunchy celery, pickles, scallions, and optional feta cheese add layers of flavor and texture, making this salad perfect as a hearty side dish or a light main course.

Ingredients

Potatoes

  • 2 lbs baby Yukon gold potatoes
  • 2 tablespoons extra virgin olive oil or olive oil spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Salad Mix-ins

  • 1/4 cup fresh chopped dill
  • 1/4 cup fresh chopped parsley
  • 1/2 cup chopped celery
  • 1/3 cup chopped pickles
  • 1/4 cup chopped scallions
  • 1/3 cup crumbled feta cheese (optional but so good!)

Dressing

  • 1/2 cup plain Greek yogurt
  • 1/2 cup light mayo
  • 2 teaspoons Dijon mustard
  • 2 tablespoons pickle juice
  • 1 tablespoon garlic paste or minced garlic
  • Salt and pepper to taste

Instructions

  1. Boil the potatoes: Add the baby Yukon gold potatoes to a medium pot and cover with water. Bring to a boil and cook for 17-20 minutes until the potatoes are fork tender. Drain and place them onto a clean towel to dry for a few minutes.
  2. Preheat oven and prepare baking sheet: Line a baking sheet with parchment paper and preheat the oven to 425°F (220°C).
  3. Smash the potatoes: Arrange the cooked potatoes on the lined baking sheet, spacing them slightly apart. Using a small mason jar or thick glass, carefully smash each potato down to about 1/2 inch thickness. If any fall apart slightly, press them back together gently.
  4. Oil and season the potatoes: Brush each smashed potato with olive oil and sprinkle with kosher salt and ground black pepper.
  5. Bake the potatoes: Bake the potatoes in the preheated oven for 20-25 minutes until they are golden brown and crispy. Alternatively, the potatoes can be cooked in batches using an air fryer for similar crispiness.
  6. Cool the potatoes: Remove the potatoes from the oven and let them cool for a few minutes.
  7. Prepare the dressing: In a medium bowl, combine the plain Greek yogurt, light mayo, Dijon mustard, pickle juice, garlic paste, salt, and pepper. Whisk well until fully combined and smooth.
  8. Assemble the salad: In a medium salad bowl, add the crispy smashed potatoes, chopped dill, parsley, celery, pickles, scallions, crumbled feta cheese (if using), and the dressing.
  9. Mix the salad: Use tongs or large spoons to gently toss all ingredients together, ensuring everything is well coated with the dressing.
  10. Garnish and serve: Top the salad with extra chopped scallions, herbs, and feta cheese before serving. Enjoy this crispy smashed potato salad warm or at room temperature.

Notes

  • Be gentle while smashing potatoes to keep them mostly intact for best texture.
  • Using Yukon gold potatoes provides the perfect balance of creaminess and crispiness.
  • Feta cheese is optional but adds a wonderful salty tang; omit for a dairy-free version.
  • The salad can be served warm or cooled to room temperature according to preference.
  • For a lighter version, use olive oil spray instead of brushing oil.
  • This recipe can be adapted for the air fryer if preferred; cook in batches at 400°F for about 15 minutes or until crispy.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

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