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Crispy Smashed Potato Salad with Tangy Herb Dressing Recipe

★★★★★

4.9 from 154 reviews
  • Author: Simon
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian

Description

Crispy Smashed Potato Salad offers a delightful twist on a classic favorite by combining tender, roasted baby potatoes with a creamy, tangy dressing made from Greek yogurt, kewpie mayonnaise, and fresh herbs. The potatoes are boiled until tender, smashed, and oven-roasted to golden crispiness, then tossed in a flavorful dressing enriched with dill pickle, garlic, and shallots. This salad balances crunch, creaminess, and bright acidity, making it an irresistible side dish or light meal perfect for any occasion.

Ingredients

Scale

Potatoes

  • 2 pounds baby potatoes
  • 1/2 teaspoon salt (for boiling and seasoning)
  • 1/4 teaspoon black pepper (for seasoning)
  • 3 tablespoons olive oil (divided: 2 tablespoons for roasting, 1 tablespoon for dressing)

Dressing

  • 3/4 cup Greek yogurt
  • 1/2 cup Kewpie mayonnaise
  • 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

Garnish (optional)

  • 1–2 scallions, chopped

Instructions

  1. Preheat the Oven and Prepare the Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the baby potatoes in a large pot, cover them with cold salted water (salted like the sea), then bring to a boil and cook for 7-8 minutes until fork-tender but not overly soft. Drain and let cool slightly.
  2. Smash the Potatoes and Prepare for Roasting: Pat the potatoes dry thoroughly to remove excess moisture. Transfer them to the prepared baking sheet and gently smash each potato using the bottom of a glass or flat surface, flattening while keeping their shape. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and toss to coat evenly. Roast in the oven for 45-60 minutes, flipping halfway through, until edges are golden brown and crispy.
  3. Prepare the Creamy 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 and combined. Stir in the finely chopped dill pickle and shallot. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
  4. Toss the Potatoes and Garnish: Remove the potatoes from the oven and let cool for about 5 minutes to retain crispiness. Transfer to a large bowl and gently toss with the creamy dressing until well coated. Optionally, sprinkle reserved crispy potato bits from the baking sheet on top. Garnish with chopped scallions and serve immediately.

Notes

  • Do not overboil the potatoes, or they will become too soft and fall apart when smashed.
  • Patting the potatoes dry before roasting is essential to achieve crispiness.
  • If Kewpie mayonnaise is unavailable, use regular mayonnaise, but the flavor will be slightly different.
  • The crispy bits scraped from the baking sheet make an excellent crunchy topping.
  • Adjust seasoning in the dressing according to taste before tossing.
  • Serve immediately after tossing to maintain crisp textures.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Keywords: crispy smashed potato salad, baby potatoes, roasted potatoes, creamy potato salad, Greek yogurt dressing, kewpie mayonnaise, easy side dish, oven roasted potatoes

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Find it online: https://kitchenofsimon.com/crispy-smashed-potato-salad-with-tangy-herb-dressing-recipe/