Crispy Smashed Potato Salad with Yogurt Dressing Recipe
This Crispy Smashed Potato Salad combines tender roasted baby gold potatoes with a refreshing mix of fresh vegetables and a tangy yogurt dressing. Roasting the smashed potatoes adds a delightful crispiness that contrasts beautifully with the creamy and zesty dressing, making it an ideal salad for a light meal or a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 500–700 g baby gold potatoes (cut into chunks if using large potatoes)
- Olive oil (for drizzling)
- Salt (to taste)
- Black pepper (to taste)
- Paprika (to taste)
Vegetables
- ½ fresh cucumber (diced)
- ½ red bell pepper (diced)
- 1 red onion (thinly sliced)
- Fresh dill or parsley (chopped, about 2 tbsp)
Dressing
- 4–5 tbsp plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- ½ tbsp lemon juice
- Salt and pepper (to taste)
- Optional: 1 small garlic clove, finely grated
Instructions
- Cook the potatoes: Place the baby gold potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 12-15 minutes. Drain the potatoes and let them cool slightly to handle.
- Preheat the oven: Set your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Smash the potatoes: Arrange the cooked potatoes on the prepared baking sheet. Using the bottom of a glass or a sturdy mug, gently press down on each potato to flatten it slightly without breaking it apart completely.
- Season and roast: Drizzle the smashed potatoes generously with olive oil, then sprinkle with salt, black pepper, and paprika to season. Roast in the preheated oven for about 20 minutes or until the edges become crispy and golden brown.
- Prepare the vegetables: In a large bowl, combine the diced cucumber, diced red bell pepper, thinly sliced red onion, and chopped fresh dill or parsley. Toss them gently to mix.
- Make the dressing: In a small bowl, whisk together the plain Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. If desired, add the finely grated garlic clove for extra flavor and whisk again.
- Toss the vegetables with the dressing: Pour the yogurt dressing over the mixed vegetables and toss to ensure everything is evenly coated with the creamy, tangy sauce.
- Combine with potatoes: Add the roasted smashed potatoes to the dressed vegetable mixture and gently fold everything together to combine without breaking up the potatoes.
- Serve: Serve the Crispy Smashed Potato Salad immediately to enjoy the best contrast between the crispy potatoes and fresh vegetables. This salad is perfect as a light lunch or a side dish for your favorite main course.
Notes
- You can use fresh dill or parsley based on your preference; both work well in this salad.
- For an extra kick, sprinkle some chili flakes when seasoning the potatoes before roasting.
- If you prefer a vegan version, substitute the Greek yogurt and mayonnaise with plant-based alternatives.
- Serve the salad immediately to maintain the crispiness of the roasted potatoes; storing it for too long may soften the potatoes.
- This salad pairs wonderfully with grilled meats or as part of a picnic spread.
