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Crispy Smashed Potato Salad Recipe

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★★★★

3.8 from 35 reviews

This Crispy Smashed Potato Salad is a delightful twist on the classic potato salad. Baby potatoes are boiled until tender, smashed flat, then roasted to a crispy golden brown. They are then tossed in a creamy, tangy dressing made with Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, fresh herbs, and finely chopped pickles and shallots. The combination of crispy edges and creamy dressing makes this dish perfect as a warm side or a satisfying light meal.

Ingredients

Scale

Potatoes

  • 2 pounds baby potatoes (mini yellow potatoes)
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Dressing

  • 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

Garnish

  • 1–2 scallions for garnish, optional

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. You may need two baking sheets if the potatoes are small to avoid overcrowding.
  2. Boil the potatoes: Place the baby potatoes in a large pot filled with well-salted cold water. Bring it to a boil over medium heat and cook the potatoes for 7-8 minutes until they are just fork tender but still firm enough to hold their shape. Drain the potatoes and let them cool slightly.
  3. Smash the potatoes: Using a paper towel, pat the potatoes dry to remove excess moisture. Transfer them to the prepared baking sheet, then gently smash each potato down to about 1/4 inch thickness using a potato masher, the bottom of a glass, or a sturdy flat object.
  4. Season and roast: Brush the smashed potatoes with 2 tablespoons of olive oil, then season generously with salt and pepper. Roast in the oven for 45 to 60 minutes, flipping the potatoes halfway through the cooking time. Roast until the potatoes are crispy and golden brown on the edges.
  5. Prepare the dressing: While the potatoes are roasting, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley in a bowl until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust the seasoning with salt and pepper as needed. Cover and refrigerate until ready to use.
  6. Toss potatoes with dressing: Once the potatoes are done roasting, remove the baking sheet from the oven and allow the potatoes to cool for about 10 minutes. Reserve some crispy potato bits from the baking sheet for garnish. Transfer the potatoes to a large bowl and gently toss with the prepared herbed yogurt dressing, ensuring each piece is evenly coated.
  7. Garnish and serve: Garnish the potato salad with chopped scallions and the reserved crispy potato bits for added texture and flavor. Serve warm and enjoy this crispy, creamy, and tangy potato salad.

Notes

  • You can substitute regular mayonnaise for kewpie mayo if unavailable, though kewpie adds a slightly sweeter, umami flavor.
  • Do not overcrowd the baking sheet when roasting to ensure the potatoes get crispy rather than steam.
  • For extra crispiness, you can add a light sprinkle of smoked paprika or garlic powder before roasting.
  • This salad is best served warm or at room temperature but can be refrigerated and served cold.
  • Use a sturdy flat object to smash the potatoes gently to avoid breaking them apart completely.

Keywords: Crispy smashed potatoes, potato salad recipe, roasted potato salad, Greek yogurt dressing, easy side dish

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