Description
Crispy Smashed Potato Salad is a delightful twist on the classic dish, merging crunchy roasted potatoes with a creamy, tangy dressing. Perfect for summer barbecues, picnics, or cozy evenings at home, this salad offers a satisfying texture paired with fresh herbs for added vibrancy. Easy to prepare and versatile enough to serve warm or cold, it’s sure to become a favorite at any gathering.
Ingredients
Scale
- 2 lbs baby potatoes
- 4 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup plain Greek yogurt
- 2 tbsp Dijon mustard
- ¼ cup fresh chives or dill, chopped
Instructions
- Preheat oven to 425°F (220°C). Rinse potatoes under cold water and place in a pot with salted water.
- Boil potatoes for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Smash each potato to about half an inch thick using a fork or potato masher.
- Arrange smashed potatoes on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 25-30 minutes until golden brown, flipping halfway through.
- While roasting, combine Greek yogurt, Dijon mustard, chopped herbs, salt, and pepper in a bowl. Mix well.
- Once the potatoes are done and slightly cooled, toss them with the dressing. Serve warm or chill for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg