Ingredients

2 pounds baby potatoes

3 tablespoons olive oil, divided

1/2 teaspoon salt, plus more for boiling

1/4 teaspoon black pepper, plus more for seasoning

3/4 cup Greek yogurt

1/2 cup Kewpie mayonnaise (or regular mayonnaise as a substitute)

2 teaspoons Dijon mustard

Juice of 1/2 lemon

1 garlic clove, minced

1/4 cup fresh parsley, chopped

1 dill pickle, finely chopped

1 shallot, finely chopped

1-2 scallions for garnish (optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the baby potatoes in a large pot, cover with cold salted water, and bring to a boil over medium heat. Cook for 7-8 minutes until fork-tender but still firm. Drain and let cool slightly.

Step 2: Pat the potatoes dry with a paper towel. Transfer them to the prepared baking sheet and gently smash each potato with the bottom of a glass or flat surface until flattened but still whole. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.

Step 3: Roast the smashed potatoes in the oven for 45-60 minutes, flipping halfway through, until golden brown and crispy on the edges.

Step 4: Meanwhile, prepare the dressing. In a medium bowl, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth.

Step 5: Stir in the finely chopped dill pickle and shallot. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

Step 6: Once potatoes are roasted, let them cool for 5 minutes. Transfer to a large bowl and gently toss with the creamy dressing until evenly coated.

Step 7: Save some crispy bits from the baking sheet and sprinkle on top for extra crunch. Garnish with chopped scallions if desired, and serve immediately.

Tips & Variations

For a richer flavor, use yellow baby potatoes which offer a creamy texture perfect for this salad.

If you can’t find Kewpie mayo, regular mayonnaise makes a good substitute, though the flavor will be slightly different.

Try adding chopped fresh dill or chives to the dressing for an herbal twist.

For a vegan version, replace Greek yogurt and mayo with plant-based alternatives and omit the garlic or use garlic-infused oil.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, but baby potatoes hold their shape better and are more tender when smashed. If using larger potatoes, cut them into smaller pieces and adjust cooking times accordingly.

What if I don’t have Kewpie mayonnaise?

Regular mayonnaise works fine as a substitute. Kewpie mayo adds a slightly sweeter, creamier flavor, but the salad will still be delicious without it.