Crispy Smashed Potato Salad

The aroma of crispy potatoes wafting through your kitchen will surely draw everyone in. This Crispy Smashed Potato Salad is a delightful twist on the traditional potato salad, taking about 45 minutes to prepare. The secret lies in the crispy texture of the smashed potatoes contrasted with the creamy dressing—it’s a crowd-pleaser!

This recipe is perfect for picnics, potlucks, or simply a comforting side dish at dinner. You can prepare it a day in advance and store it in the fridge until you’re ready to enjoy it.

Why You’ll Love This Recipe

• The crispy texture of the smashed potatoes adds an exciting crunch.
• Fresh herbs enhance the flavor profile, making each bite refreshing.
• The creamy dressing offers a rich contrast that binds the salad beautifully.
• Easy to make ahead, perfect for busy meal prepping.

What You’ll Need

Here’s everything you’ll need to whip up this delicious salad.

For the Salad

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

For the Dressing

• 1/2 cup plain Greek yogurt
• 1/2 cup light mayo
• 2 tsp dijon mustard
• 2 tbsp pickle juice
• 1 tbsp garlic paste or minced garlic
• Salt and pepper – to taste

Use Greek yogurt for tanginess; light mayo lowers calories.

Substitutions & Swaps

• Regular potatoes for baby Yukon gold.
• Fresh herbs for dried, though flavor may differ.
• Sour cream can replace Greek yogurt.
• Green olives instead of pickles for a twist.

How to Make It

Follow these simple steps for a delicious salad.

Boil the Potatoes

Start by bringing a large pot of salted water to a boil. Add the Yukon gold potatoes and cook for about 15-20 minutes, until tender when pierced with a fork.

Smashed the Potatoes

Once cooked, drain the potatoes and let them cool slightly. Using the heel of your hand, gently smash each potato until they’re flattened but not falling apart.

Season the Potatoes

Preheat your oven to 425°F (220°C). Drizzle the smashed potatoes with olive oil and season with kosher salt and ground black pepper.

Roast the Potatoes

Arrange the flavored potatoes on a baking sheet. Roast in the preheated oven for 20-25 minutes, turning halfway through, until golden and crispy.

Mix the Dressing

While the potatoes are roasting, in a bowl, whisk together Greek yogurt, light mayo, dijon mustard, pickle juice, garlic paste, and a pinch of salt and pepper until well blended.

Combine and Serve

Once the potatoes are crispy, let them cool slightly before adding them to a large mixing bowl. Pour the dressing over the potatoes and add dill, parsley, celery, pickles, scallions, and feta. Toss gently to combine, ensuring the potatoes stay intact.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, potatoes lose texture when frozen.
Reheat: Warm in the oven at 350°F for 10-15 minutes.

Tips for Best Results

• Use smaller potatoes for even cooking and easier smashing.
• Ensure potatoes are not too hot when mixing to prevent wilting herbs.
• Adjust spices in the dressing to suit your taste preference.
• For extra crunch, consider adding toasted nuts or seeds.

Serving Suggestions

• Pair with grilled meats for a hearty barbecue.
• Serve as a side at potlucks or brunches.
• Enjoy as part of a refreshing summer picnic spread.