Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a delightful twist on a classic side dish that brings an irresistible crunch and a burst of flavor to your table. This recipe transforms baby potatoes into golden, crispy morsels coated in a creamy, tangy dressing, making it the perfect accompaniment for any meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 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
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for 7-8 minutes until fork-tender, then drain.
- Smash each potato to about 1/4 inch thick.
- Brush smashed potatoes with olive oil and season with salt and pepper. Roast for 45-60 minutes until golden brown and crispy.
- While roasting, whisk together olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, dill pickle, and shallot for the dressing; refrigerate.
- Once potatoes are ready and slightly cooled, toss them with the dressing and garnish with scallions.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://www.weekmealideas.com/crispy-smashed-potato-salad/