Description
Smashed Potato Salad is a delightful and refreshing twist on the traditional potato salad, combining crispy smashed baby Yukon gold potatoes with a creamy Greek yogurt dressing, fresh veggies, and vibrant herbs. This dish is perfect for summer barbecues, picnics, or family dinners, offering an exciting mix of textures and flavors that will elevate any meal. The combination of crunchy potatoes and zesty dressing makes it not just a side dish but a standout centerpiece at your gatherings. Quick to prepare and easy to customize with your favorite ingredients, this salad is sure to become a beloved staple in your recipe collection.
Ingredients
Scale
- 2 lbs baby Yukon gold potatoes
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 2 tablespoons olive oil
- 1 cup diced cucumber
- 1/2 cup diced celery
- 1/3 cup diced dill pickles
- 3 green onions, sliced
Instructions
- Preheat your oven to 425°F (220°C) and grease a baking sheet with olive oil.
- Boil the potatoes in salted water until fork-tender (15–20 minutes). Drain and cool for 5 minutes.
- Smash the cooled potatoes on the baking sheet until they are about 1/2-inch thick. Drizzle with olive oil and season with salt and pepper.
- Bake the smashed potatoes for 25–30 minutes until crispy, then let cool for 10 minutes.
- In a large mixing bowl, whisk together Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon mustard, lemon juice, red wine vinegar, salt, and pepper.
- Add the cooled potatoes along with cucumber, celery, green onions, and pickles to the dressing. Stir gently to combine and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: SALADS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg