Description
This viral crispy smashed potato salad is the ultimate summer side dish! The base of this potato salad recipe is made with crispy smashed potatoes that are mixed with crunchy veggies, fresh herbs and a delicious Greek yogurt dressing. This is a potato salad everyone will go crazy for!
Ingredients
Scale
For the smashed potatoes
- 2 lbs baby Yukon gold potatoes
- 2 tablespoons extra virgin olive oil or olive oil spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the salad
- 1/4 cup fresh chopped dill
- 1/4 cup fresh chopped parsley
- 1/2 cup chopped celery
- 1/3 cup chopped pickles
- 1/4 cup chopped scallions
- 1/3 cup crumbled feta cheese – optional but so good!
For the dressing
- 1/2 cup plain Greek yogurt
- 1/2 cup light mayo
- 2 teaspoons dijon mustard
- 2 tablespoons pickle juice
- 1 tablespoons garlic paste or minced garlic
- Salt and pepper – to taste
Instructions
To make the crispy smashed potatoes
- Add the baby potatoes to a medium pot, cover them with water and boil for 17-20 minutes until fork tender. Once the potatoes are done, drain them well and place them onto a clean towel to dry for a few minutes.
- Line a baking sheet with parchment paper and preheat the oven to 425°F.
- Arrange the cooked potatoes on the lined baking sheet with a little space between them and carefully smash each one down using a small mason jar or thick glass. Smash them down just enough so they are about 1/2 inch thick. Don’t worry if some of them fall apart al little. Just press them back together and they will be fine.
- Brush each smashed potato with olive oil and sprinkle each one with some salt and pepper. Bake the potatoes until golden and crispy, about 20-25 minutes. You can also cook the potatoes in batches in the air fryer.
- Once the potatoes are done cooking, remove them from the oven and allow them to cool for a few minutes.
Mix up the dressing
- Add all of the dressing ingredients – Greek yogurt, mayo, dijon mustard, pickle juice, garlic, salt and pepper to a medium bowl and mix or whisk well to fully combine.
Assemble and mix the salad
- Add the crispy smashed potatoes, chopped veggies, herbs, feta cheese and dressing to a medium salad bowl.
- Use tongs or a couple large spoons to mix everything together to coat it all in the dressing.
- Top with more chopped scallions, herbs and feta cheese and enjoy!
Notes
- Baby Yukon gold potatoes or baby red potatoes work best in this recipe.
- Chop the veggies smaller so they are easier to mix with the rest of the salad ingredients.
- This salad is best if the ingredients are stored separately, then assemble and mix when you are ready to serve it.
- To store this salad already assembled, store leftovers in an airtight container in the refrigerator for up to 3 days. When you are ready to serve it, give it a good toss to mix all the flavors together again.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Healthy side dishes
- Method: Oven
- Cuisine: Mediterranean
