Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Smashed Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 3 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Crispy Smashed Potato Salad is a delightful twist on a classic potato salad, featuring tender boiled baby Yukon gold potatoes smashed and baked to crispy perfection. Tossed with a creamy, tangy dressing enhanced with dill, parsley, celery, pickles, and optional feta cheese, this salad offers a perfect combination of textures and flavors ideal for gatherings or weeknight dinners.

Ingredients

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

Herbs and Vegetables

  • 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

Dressing & Extras

  • 1/3 cup crumbled feta cheese – optional but so good!
  • 1/2 cup plain Greek yogurt
  • 1/2 cup light mayo
  • 2 teaspoons dijon mustard
  • 2 tablespoons pickle juice
  • 1 tablespoon garlic paste or minced garlic
  • Salt and pepper – to taste

Instructions

  1. Boil the Potatoes: Add the baby Yukon gold potatoes to a medium pot and cover them with water. Bring to a boil and cook for 17-20 minutes or until the potatoes are fork-tender. Drain the potatoes well and place them on a clean towel to dry for several minutes.
  2. Preheat Oven and Prepare Baking Sheet: Line a baking sheet with parchment paper and preheat your oven to 425°F (220°C).
  3. Smash the Potatoes: Arrange the cooked potatoes on the lined baking sheet, spacing them apart. Using a small mason jar or thick glass, carefully smash each potato until about 1/2 inch thick. If some potatoes break apart, press them back together gently.
  4. Season and Bake: Brush each smashed potato lightly with olive oil and sprinkle evenly with kosher salt and black pepper. Bake in the preheated oven for 20-25 minutes, or until the edges are golden and crispy. Alternatively, you may cook the potatoes in batches using an air fryer for similar crispiness.
  5. Cool the Potatoes: Once baked, remove the potatoes from the oven and let them cool for a few minutes to firm up.
  6. Prepare the Dressing: In a medium bowl, combine the plain Greek yogurt, light mayo, dijon mustard, pickle juice, garlic paste, salt, and pepper. Whisk thoroughly until the dressing is smooth and well blended.
  7. Assemble the Salad: In a medium salad bowl, add the crispy smashed potatoes along with the chopped dill, parsley, celery, pickles, scallions, and crumbled feta cheese if using.
  8. Toss the Salad: Use tongs or two large spoons to gently toss everything together, making sure all the potatoes and veggies are evenly coated with the creamy dressing.

Notes

  • For best results, use baby Yukon gold potatoes as they hold their shape well and have a creamy texture.
  • You can substitute light mayo with a full-fat version for a richer flavor.
  • The salad is great served warm or chilled, depending on your preference.
  • Adding feta cheese is optional but adds a nice tangy flavor.
  • If cooking in the air fryer, bake potatoes at 400°F for about 15 minutes or until crisp.
  • Adjust seasoning with salt and pepper to your taste after mixing.

Find it online: https://yummadeeasy.com/crispy-smashed-potato-salad-recipe/