With this smashed potato salad, you’re in for a fun twist on a classic. Instead of the usual creamy potato salad, these smashed potatoes offer a crispy texture and a flavorful dressing that’ll get everyone excited at mealtime.
Addresses crispy texture, uneven roasting, bland dressing, and uncertain serving temps in smashed potato salad, offering tips for even browning, vibrant dressing, and reliable timing.
I often face the challenge of serving sides that look great and taste even better. This recipe helps solve that; it’s easy to whip up and perfect for summer barbecues or casual get-togethers. Plus, I’ve had my fair share of trying to make potatoes crispy without them falling apart or being soggy.
What stands out about this recipe is how simple it is. It takes just 20 minutes to prep and an hour and ten minutes to cook, which means you can easily fit it into a busy schedule without stress. You just need to keep an eye on how golden the potatoes get for that perfect outcome.
If you’re looking to add another delightful dish to your meal lineup, check out my Stuffed Mushrooms. They pair wonderfully with this potato salad!
Table of contents
Why You Will Love This Recipe
- Unique Flavor Profile , This potato salad stands out with its tzatziki dressing, blending cool Greek yogurt, zesty lemon, and fresh herbs for a refreshing twist that’ll surprise your taste buds.
- Crispy Texture , Unlike traditional versions, crushing and roasting the potatoes creates a delightful golden crisp on the outside while keeping the inside tender, giving you that satisfying crunch in every bite.
- Simple Ingredients , You won’t have to hunt for fancy items to whip this up. With everyday staples like baby potatoes, chives, and dill pickles, you can create a flavorful dish without the hassle.
- Make-Ahead Convenience , This salad is great for prepping ahead of time. You can roast the potatoes and whip up the dressing earlier, making it a breeze to toss together for last-minute gatherings.
Smashed Potato Salad Recipe
- Prep Time: 20 minutes
- Cool Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Diet: Vegetarian
Description
Crispy smashed potato salad with tzatziki dressing, roasted baby potatoes, herbs, and pickles.
Ingredients
- Main Ingredients
- 2 pounds (900g) baby potatoes, scrubbed clean
- 3 tablespoons (45ml) olive oil, divided
- Kosher salt, to taste
- 1/21/2 teaspoon (2.5g) garlic powder
- 1/21/2 teaspoon (2.5g) paprika
- 1/41/2 teaspoon (1.25g) black pepper
- 2/3 cup (160g) plain Greek yogurt
- 1/3 cup (80g) mayonnaise
- 21/2 teaspoons (10g) honey
- 11/2 teaspoon (5g) Dijon mustard
- 1 clove garlic, finely grated or minced
- 2 tablespoons (30ml) fresh lemon juice
- 21/2 teaspoons (10ml) red wine vinegar
- 1/4 cup (15g) chives, finely chopped
- 1/4 cup (15g) fresh dill, finely chopped
- 1/2 cup (75g) cucumber, finely chopped
- 1/2 cup (75g) dill pickles, finely chopped
- 1/3 cup (50g) red onion, finely chopped
- Seasonings/Secondary Category
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Preheat Your Oven: Start by preheating your oven to 425 degrees F. This temperature is crucial for achieving that crispy texture on your potatoes, so do not skip this step!
- Step 2: Boil and Salt Potatoes: Place your scrubbed baby potatoes in a large pot of salted water and bring it to a boil. The salt is important for flavoring the potatoes while they cook.
- Step 3: Mix Seasoning for Flavor: In a small bowl, mix your garlic powder, paprika, and black pepper while the potatoes are boiling. This blend will provide a flavorful topping for the potatoes.
- Step 4: Smash Potatoes Gently: Once the potatoes are cooked and have cooled slightly, gently smash them with a fork or the palm of your hand, aiming to keep them intact for roasting.
- Step 5: Brush and Roast: Brush the smashed potatoes with 2 tablespoons (30ml) of olive oil and sprinkle your seasoning mix over the top before placing them in the oven. Roast the potatoes until they have crispy edges and a golden-brown color.
- Step 6: Prepare the Dressing: While the potatoes are roasting, mix the Greek yogurt, mayonnaise, Dijon mustard, garlic, lemon juice, and red wine vinegar in a bowl. For enhanced flavor, let the dressing chill in the fridge for at least 30 minutes.
- Step 7: Combine Ingredients: Once the potatoes are golden-brown, let them cool slightly, then toss them in a large bowl with the dressing, cucumbers, dill pickles, chives, and red onion.
- Step 8: Taste and Adjust Seasoning: Before serving, taste your potato salad. This is the moment to adjust the seasoning, adding more salt or pepper as needed. Tasting will ensure you enjoy every bite!
Notes
- Refrigerate covered in an airtight container at 40 degrees F or below for up to 3 days.
- If the potatoes are not crispy enough, bake them an additional 10 minutes at 425 degrees F after smashing for extra crunch.
- Check for doneness after boiling the potatoes for 15 minutes; they should be fork-tender but not falling apart.
- If the dressing appears too thick, add 1 tablespoon chilled water and mix until it reaches your desired consistency before serving.
- For even cooking, spread potatoes evenly on the baking sheet without overlapping; use multiple sheets if necessary.
- Allowing the dressing to chill for 30 minutes before combining with potatoes helps meld the flavors.
- Reheat in the oven at 350 degrees F for 12 minutes until warmed through.
- Serve chilled or at room temperature alongside grilled meats or as part of a potluck spread. Consider pairing with a light salad or fresh bread for a complete meal.
- Substitute baby potatoes with fingerling potatoes or Yukon Gold varieties for a different texture.
- For a lighter dressing, replace mayonnaise with additional Greek yogurt to taste.
- Select firm, waxy baby potatoes for the best texture, avoiding those that are soft or sprouting.
- For the freshest flavor, use high-quality olive oil, mayonnaise, and Greek yogurt. Choose mayonnaise made with real eggs for the best richness.
- Dijon mustard is preferred for its subtle kick; look for one with a smooth and creamy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Baby potatoes: Go for small, waxy varieties. They hold their shape well during boiling and smashing, providing that creamy texture that’s key for this salad.
- Mayonnaise: A good quality mayo adds creaminess and richness. Look for one that’s made with real eggs and has a smooth texture. It really brings the flavors together!
- Greek yogurt: This will lighten up the salad while adding a tangy flavor. Opt for full-fat Greek yogurt for a creamy consistency that complements the mayonnaise nicely.
- Mustard: Use Dijon for a subtle kick that enhances overall flavor without overpowering the dish. It’s a must for that nice bit of zing!
- Green onions: Fresh and vibrant, they add a lovely crunch and brightness. Choose ones with firm, crisp stalks and a rich green color for the best taste.
- Baby potatoes: Go for small, waxy varieties. They hold their shape well during boiling and smashing, providing that creamy texture that’s key for this salad.
- Mayonnaise: A good quality mayo adds creaminess and richness. Look for one that’s made with real eggs and has a smooth texture. It really brings the flavors together!
- Greek yogurt: This will lighten up the salad while adding a tangy flavor. Opt for full-fat Greek yogurt for a creamy consistency that complements the mayonnaise nicely.
- Mustard: Use Dijon for a subtle kick that enhances overall flavor without overpowering the dish. It’s a must for that nice bit of zing!
- Green onions: Fresh and vibrant, they add a lovely crunch and brightness. Choose ones with firm, crisp stalks and a rich green color for the best taste.
Recipe Tips
- If potatoes aren’t crispy, bake an additional 10 minutes at 425ºF after smashing them for extra crunch.
- When boiling potatoes, check for doneness after 15 minutes; they should be fork-tender but not falling apart.
- If the dressing looks too thick, add 1 tablespoon chilled water and mix until it reaches your desired consistency before serving.
- For even cooking, spread potatoes on the baking sheet without overlapping; use multiple sheets if necessary.
- When preparing the dressing, refrigerate it for 30 minutes to meld flavors before combining with potatoes.
Serving Suggestions
Serve with a light arugula salad or fresh sliced cucumbers for a refreshing contrast. Pair with roasted asparagus or garlic sautéed green beans for a vibrant side dish.
Use to make a potato salad wrap or add to a savory frittata. Add to sandwiches with grilled chicken or layer on a charcuterie board for variety.
Top with creamy tzatziki or a tangy vinaigrette for added flavor. You can also finish with fresh chopped herbs like dill or chives for a burst of freshness.
Recipe variations
- You can use sweet potatoes instead of baby potatoes for a unique twist in your smashed potato salad.
- Add fresh herbs like dill or parsley, about 2 tablespoons each, to brighten the flavor of the dressing.
- Either Greek yogurt or sour cream works as a base for the dressing, yielding a creamy texture with different tanginess.
- If preparing for a larger group, simply double the recipe, using 4 pounds of potatoes and adjusting seasoning as necessary.
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How to Store?
To keep your potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 hours. This keeps the texture intact without spoiling quickly.
Refrigeration: Place in an airtight container in the refrigerator up to 3 days. This method maintains flavor while ensuring freshness during storage.
Freezing: Wrap portions in aluminum foil or plastic wrap, then place in a freezer container up to 2 months. Thaw in the refrigerator overnight before serving.
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