Smashed Potato Salad
This Smashed Potato Salad is a fun twist on the classic, with tender potatoes, creamy dressing, and a mix of fresh herbs. It’s the perfect side dish for any BBQ or family gathering!
Ingredients
- 1.5 Pounds Baby Potatoes
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ Red Onion Finely Diced
- ¼ Cup Fresh Parsley Chopped
- ¼ Cup Fresh Dill Chopped
- ½ Cup Greek Yogurt
- 2 tablespoon Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon 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!
Notes
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.
Nutrition
Calories: 270kcalCarbohydrates: 34gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 4mgSodium: 691mgPotassium: 842mgFiber: 5gSugar: 3gVitamin A: 681IUVitamin C: 43mgCalcium: 69mgIron: 2mg
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