Say hello to your new favorite side dish—Smashed Potato Salad! Creamy, crispy, and packed with flavor, this twist on a classic potato salad is perfect for BBQs, potlucks, or any time you want to wow your family. With golden, smashed potatoes, a tangy dressing, and fresh herbs, it’s a guaranteed crowd-pleaser!
Table of Contents
Why Make Smashed Potato Salad
- Crispy Meets Creamy: The combination of crispy smashed potatoes and creamy dressing makes every bite irresistible.
- Easy to Make: Simple ingredients and minimal prep mean less time in the kitchen and more time to enjoy.
- Perfect for Any Occasion: Great for summer gatherings, holiday dinners, or as a hearty side for any meal!
Ingredients
- Baby Potatoes: Small and tender, perfect for boiling and smashing for a crispy yet soft texture.
- Extra Virgin Olive Oil: Adds a rich, smooth flavor and helps the potatoes crisp up beautifully.
- Sea Salt: Enhances the natural flavors of the potatoes and seasoning.
- Black Pepper: Provides a subtle kick of spice to balance the dish.
- Smoked Paprika: Adds a smoky depth of flavor and a touch of color to the potatoes.
- Garlic Powder: Brings a warm, savory flavor to the seasoning blend.
- Red Onion: Finely diced for a mild, tangy crunch that complements the potatoes.
- Fresh Parsley: Adds a bright, herby freshness to the salad.
- Fresh Dill: Provides a unique, fragrant flavor that pairs wonderfully with the dressing.
- Greek Yogurt: Creamy and tangy, it forms the base of the dressing while keeping it light.
- Mayonnaise: Adds richness and a silky texture to the dressing.
- Dijon Mustard: Brings a slight tang and sharpness to balance the creamy components.
- Lemon Juice: Fresh and zesty, it brightens the flavors and adds a subtle acidity to the dressing.
How To Make smashed Potato Salad
Step One: Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
Step Two: Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
Step Three: Place the cooked potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them slightly.
Step Four: Drizzle the smashed potatoes with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat evenly.
Step Five: Bake the potatoes in the preheated oven for 20-25 minutes, or until they are crispy and golden brown.
Step Six: While the potatoes bake, prepare the dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth and creamy. Once the potatoes are ready, place them in a large bowl. Add the diced red onion, parsley, and dill. Pour the dressing over the potatoes and toss gently to combine.
Step Seven: Serve the smashed potato salad warm or at room temperature. Enjoy the delicious blend of crispy potatoes and tangy dressing!
Expert Tips
- Serve Fresh: This salad tastes best when served warm or at room temperature to keep the potatoes crispy.
- Choose Small Potatoes: Baby potatoes or small Yukon Golds are best for smashing and roasting evenly.
- Season Well: Salt the boiling water and the potatoes before roasting for maximum flavor.
- Smash Gently: Use a fork or a flat-bottomed glass to smash the potatoes without breaking them apart.
Variations
- Herb Lover’s: Add fresh dill, parsley, or chives to the dressing for a burst of flavor.
- Bacon Upgrade: Sprinkle crispy bacon bits over the top for an extra savory kick.
- Cheesy Twist: Toss in shredded cheddar or crumbled feta for a creamy, tangy addition.
- Spicy Flair: Drizzle with hot sauce or mix a bit of sriracha into the dressing for some heat.
How To Store Leftover Potato Salad
- Refrigerate: Store leftover potato salad in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back some crispiness.
- Avoid Freezing: Freezing can alter the texture of the potatoes, so it’s best to enjoy this dish fresh.
What To Serve With Smashed Potato Salad?
- Citrus Butterfly Chicken: The bright, zesty flavors of the chicken pair perfectly with the crispy and creamy smashed potato salad.
- Slow Cooker Pulled Pork: The savory, tender pulled pork balances the tangy dressing and herby potatoes beautifully.
- Beet Salad With Feta And Walnuts: A fresh side salad with mixed greens, beetroot feta and walnuts complement the richness of the potatoes.
- Citrus Lemon Lime Lemonade: A refreshing drink like citrus lemonade the perfect pairing for this flavorful dish.
FAQ’S
Can I use regular-sized potatoes instead of baby potatoes?
How Can I make this recipe ahead of time?
Can I serve this salad cold?
Smashed Potato Salad
Ingredients
- 1.5 Pounds Baby Potatoes
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 Red Onion Finely Diced
- 1/4 Cup Fresh Parsley Chopped
- 1/4 Cup Fresh Dill Chopped
- 1/2 Cup Greek Yogurt
- 2 tbsp Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Lemon Juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for 15-20 minutes until fork-tender. Drain and cool slightly.
- Place potatoes on the baking sheet. Gently press each potato with a glass or potato masher to flatten.
- Drizzle with olive oil, sprinkle with sea salt, pepper, smoked paprika, and garlic powder. Toss to coat evenly.
- Bake for 20-25 minutes until crispy and golden brown.
- Whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
- Once potatoes are baked, place in a bowl with red onion, parsley, and dill. Pour the dressing over and toss gently.
- Serve warm or at room temperature. Enjoy!
Nutrition
Notes
Our new favorite side dish—Smashed Potato Salad! Creamy, crispy, and packed with flavor, this twist on a classic potato salad is perfect for BBQs