Crispy Smashed Potato Salad
A creamy and crunchy twist on traditional potato salad, featuring crispy smashed potatoes, herbed yogurt dressing, and fresh garnishes.
Ingredients
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.75 cup Greek yogurt
- 0.5 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 0.5 lemon, juiced lemon juiced
- 1 clove garlic minced
- 0.25 cup fresh parsley chopped
- salt and pepper to taste
- 1 dill pickle dill pickle finely chopped
- 1 shallot shallot finely chopped
- 1-2 scallions scallions for garnish, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Boil potatoes in salted water for 7-8 minutes until fork-tender, then smash and roast for 45-60 minutes until crispy.
- Whisk together yogurt, mayo, mustard, lemon juice, garlic, and parsley. Stir in pickle and shallot, season to taste.
- Let potatoes cool slightly, then toss with herbed yogurt dressing.
- Garnish with scallions and crispy potato bits. Serve warm.
Notes
Save some crispy potato bits for garnish before tossing with the dressing.