Crispy Smashed Potato Salad
Get ready to be mind blow by this crispy smashed potato salad that is sure to steal the show at your dinner table or get-together! Crispy smashed potatoes are combined with a creamy, herby dressing bringing a whole new experience to classic potato salad! Whether you’re hosting a gathering or simply upgrading your weeknight dinner, this creamy, crunchy potato salad is a must-try!
Ingredients
Potatoes
- 2 lb baby red or gold potatoes
- Salt & Pepper to taste
- olive oil, for drizzling/brushing
Sauce
- 1 cup yogurt (plain greek or coconut yogurt)
- 1/2 cup mayonnaise (i use avocado oil mayo!)
- 2 cloves garlic, finely minced
- 1-2 tsp dijon mustard
- 1/4 cup fresh parsley, finely chopped
- 1-2 tbsp fresh dill, finely chopped
- 1 tbsp mint leaves, finely chopped (optional!)
- 1 lemon, juiced
- 1/2 medium cucumber, finely diced
- 1/4 medium red onion, finely chopped
- 1 tsp sea salt & good pinch pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add the potatoes & boil until they are fork-tender.
- While the potatoes are boiling, combine all of the dressing/sauce ingredients in a large bowl. You can taste it & adjust as you'd like (more salt & pepper, herbs, dijon, etc).
- Preheat the oven to 425°F. Drain and cool the boiled potatoes slightly. Place them on a baking sheet. Using the bottom of a glass or jar, gently smash each potato until they're pretty flat (the flatter = the crispier). Drizzle or brush the potatoes with olive oil, ensuring they are all coated. Sprinkle over salt and pepper.
- Bake for 45-60 minutes or until the edges are crispy and golden.
- Let the potatoes cool slightly after baking, then add to a large serving bowl. Pour over the sauce and toss well to ensure the potatoes are all coated evenly. Garnish with chopped chives, extra herbs, red pepper, etc!. I like to top mine with some of the crispy potato bits left behind and some fresh dill. Serve immediately or refrigerate until ready to eat.
- Note: The potatoes will become less crispy if not eaten right away. They will still be delicious, but won't have the crisp!
Video
Notes
- Can crispy smashed potato salad be prepared ahead of time? It can, but keep in mind the longer it sits, the less crispy it will be! It'll still be delicious, just won't have that same crispiness.
- Can potato salad be made vegan? Yes! Just opt for vegan yogurt and mayonnaise!
- Making potatoes in the Air Fryer: You can make these potatoes in the air fryer, too. Follow the directions as you normally would but pop the smashed potatoes into the air fryer at 425 degrees for about 10-15 minutes or until they’re crispy. Flip them half way during cooking!