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Crispy Smashed Potato Salad Recipe

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3.9 from 9 reviews

A delicious and crunchy Crispy Smashed Potato Salad featuring golden smashed baby Yukon gold potatoes tossed with a tangy Greek yogurt and mayo dressing, fresh herbs, crunchy celery, pickles, scallions, and optional feta cheese. Perfectly baked to crispy perfection, this salad is a flavorful and satisfying side dish or light meal.

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

Herbs and Vegetables

  • 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

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

Optional

  • 1/3 cup crumbled feta cheese

Instructions

  1. Boil Potatoes: Add the baby Yukon gold potatoes to a medium pot and cover them with water. Bring to a boil and cook for 17-20 minutes until the potatoes are fork-tender. Drain well and place them on a clean towel to dry for a few minutes.
  2. Preheat Oven: Line a baking sheet with parchment paper and preheat the oven to 425°F (220°C).
  3. Smash Potatoes: Arrange the cooked potatoes on the lined baking sheet with some space between each. Using a small mason jar or thick glass, carefully smash each potato to about 1/2 inch thickness. If some fall apart slightly, press them back together gently.
  4. Season and Bake: Brush each smashed potato with olive oil and sprinkle with kosher salt and black pepper. Bake in the preheated oven for 20-25 minutes until they turn golden and crispy. Alternatively, you can air fry the potatoes in batches for a similar crispiness.
  5. Cool Potatoes: Remove the crispy smashed potatoes from the oven and let them cool for a few minutes to firm up.
  6. Prepare Dressing: In a medium bowl, combine Greek yogurt, light mayo, dijon mustard, pickle juice, garlic paste, and salt and pepper to taste. Whisk thoroughly until smooth and well combined.
  7. Assemble Salad: In a medium salad bowl, add the crispy smashed potatoes, chopped dill, parsley, celery, pickles, scallions, and optional crumbled feta cheese.
  8. Toss Salad: Using tongs or large spoons, gently mix all the ingredients with the dressing until everything is well coated.
  9. Garnish and Serve: Top the salad with extra chopped scallions, fresh herbs, and feta cheese if desired. Serve and enjoy your crispy smashed potato salad!

Notes

  • You can air fry the smashed potatoes instead of baking to achieve crispy texture.
  • Allow potatoes to dry well after boiling to ensure they crisp up during baking.
  • Feta cheese is optional but adds a nice creamy, tangy flavor.
  • Adjust salt and pepper in the dressing to taste.
  • Use light mayo and Greek yogurt to keep the dressing lighter.

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