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Crispy Smashed Potato Salad Recipe

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  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Crispy Smashed Potato Salad is a delightful twist on traditional potato salad, featuring golden smashed Yukon gold potatoes baked to crispy perfection and tossed with a creamy, tangy dressing made from Greek yogurt, mayo, Dijon mustard, and pickle juice. Enhanced with fresh herbs, crunchy veggies, and optional feta cheese, this salad offers a satisfying combination of textures and flavors perfect for any meal or picnic.

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)

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 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 well and transfer to a clean towel to dry for a few minutes.
  2. Preheat Oven: Line a baking sheet with parchment paper and preheat your oven to 425°F (220°C).
  3. Smash Potatoes: Arrange the cooked potatoes on the baking sheet, leaving some space between each. Using a small mason jar or thick glass, gently press down on each potato to flatten it to about 1/2 inch thickness. If some pieces fall apart, press them back together as best as possible.
  4. Season and Bake: Brush each smashed potato with olive oil and sprinkle with kosher salt and black pepper. Bake in the oven for 20-25 minutes, or until the potatoes are golden brown and crispy. Alternatively, you can cook them in batches in an air fryer until crispy.
  5. Cool Potatoes: Once baked, remove the potatoes from the oven and allow them to cool for several minutes to set their crispiness.
  6. Prepare Dressing: In a medium bowl, combine the Greek yogurt, light mayo, Dijon mustard, pickle juice, garlic paste, salt, and pepper. Whisk well until all ingredients are fully combined and smooth.
  7. Assemble Salad: In a large salad bowl, add the cooled crispy smashed potatoes, chopped dill, parsley, celery, pickles, scallions, and crumbled feta cheese if using.
  8. Mix Salad: Pour the dressing over the salad ingredients. Use tongs or large spoons to gently toss everything together, ensuring the potatoes and veggies are evenly coated with the dressing.
  9. Garnish and Serve: Top the salad with extra chopped scallions, fresh herbs, and additional feta cheese if desired. Serve immediately and enjoy the combination of crispy potatoes and creamy tangy dressing.

Notes

  • Baby Yukon gold potatoes work best for their creamy texture and ability to crisp up well.
  • You can adjust the amount of garlic in the dressing to suit your taste preference.
  • For a dairy-free version, substitute the Greek yogurt and mayo with your preferred dairy-free alternatives.
  • The smashed potatoes can be cooked in an air fryer for a faster crispy option, cooking in batches at 400°F for 15-18 minutes.
  • Feel free to add additional fresh herbs like chives or tarragon to customize the flavor.
  • If you prefer a tangier salad, increase the pickle juice slightly in the dressing.

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