Crispy Smashed Potato Salad (Printable Version)
Crispy roasted potatoes meet tangy, creamy dressing plus fresh herbs and savory pickles for ultimate flavor.
# Ingredients:
→ Potatoes
01 -
900 g baby yellow potatoes
→ For Roasting
02 -
3 tablespoons olive oil, divided
03 -
0.5 teaspoon fine salt
04 -
0.25 teaspoon freshly ground black pepper
→ Dressing
05 -
180 ml Greek yogurt
06 -
120 ml Kewpie mayonnaise or regular mayonnaise
07 -
2 teaspoons Dijon mustard
08 -
Juice of 0.5 lemon
09 -
1 garlic clove, minced
10 -
15 g fresh parsley, chopped
11 -
Salt and pepper, to taste
→ Mix-ins & Garnish
12 -
1 dill pickle, finely chopped
13 -
1 shallot, finely chopped
14 -
1–2 scallions, sliced (optional, for garnish)
# Steps:
01 -
Preheat oven to 220°C. Line one to two baking sheets with parchment paper.
02 -
Place baby potatoes in a large pot of cold, well-salted water. Bring to a boil over medium heat and cook for 7–8 minutes until just fork-tender. Drain and let cool briefly.
03 -
Pat potatoes dry thoroughly with paper towels. Arrange on prepared baking sheet. Gently smash each to about 0.5 cm thick using a potato masher or the base of a sturdy glass.
04 -
Brush the smashed potatoes with 2 tablespoons of olive oil. Season generously with salt and pepper. Roast for 45–60 minutes, flipping halfway through, until deeply golden and crisp.
05 -
Meanwhile, whisk remaining 1 tablespoon olive oil with Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in chopped dill pickle and shallot. Season to taste with salt and pepper. Cover and refrigerate.
06 -
Once roasted potatoes are crisp, remove from oven and cool on tray for 10 minutes. Set aside some crispy potato pieces for garnish. Transfer potatoes to a large bowl and gently toss with herbed yogurt dressing until evenly coated.
07 -
Top salad with sliced scallions and reserved crispy potato bits before serving. Serve warm for optimal texture.
# Notes:
01 -
Ensure potatoes are thoroughly dry before roasting for maximum crispness.
02 -
Dressing may be made ahead and refrigerated to enhance flavours.