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–+ servings
Smashed Potato Salad

Crispy Smashed Potato Salad That Will Revamp Your BBQ Game

A vibrant spin on the classic Smashed Potato Salad that's creamy, crunchy, and perfect for BBQs and potlucks.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Baby Potatoes red or Yukon Gold work best
  • 3 tablespoons Olive Oil or avocado oil
  • 1/2 teaspoon Salt adjust based on taste
  • 1/4 teaspoon Pepper freshly ground preferred
For the Creamy Dressing
  • 3/4 cup Greek Yogurt substitute with sour cream or vegan yogurt
  • 1/2 cup Kewpie Mayonnaise or regular mayonnaise
  • 2 teaspoons Dijon Mustard or whole grain mustard
  • from 1/2 lemon Lemon Juice lime juice is a great alternative
  • 1 clove Garlic minced or substitute with garlic powder
For Extra Flavor
  • 1/4 cup Fresh Parsley chopped, or substitute with dill or chives
  • 1 Dill Pickle finely chopped
  • 1 Shallot finely chopped, or substitute with onion
  • 1-2 Scallions for garnish

Equipment

  • large pot
  • baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Boil the Potatoes: Bring a large pot of salted water to a boil, add baby potatoes and cook for 7-8 minutes until fork-tender. Drain and let cool slightly.
  2. Smash the Potatoes: On a lined baking sheet, evenly space the boiled potatoes and gently smash each to about 1/4 inch thickness.
  3. Season and Prepare for Roasting: Drizzle potatoes with olive oil, sprinkle with salt and pepper, and evenly distribute seasoning.
  4. Roast the Potatoes: Preheat oven to 425°F (220°C) and roast for 45-60 minutes, flipping halfway through until golden brown and crispy.
  5. Make the Creamy Dressing: In a bowl, mix Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic until smooth.
  6. Combine the Potatoes and Dressing: Toss warm potatoes with the creamy dressing, adding chopped dill pickle, parsley, and shallot.
  7. Garnish and Serve: Arrange the salad on a serving platter and top with crispy potato bits and finely sliced scallions.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 25mgIron: 1mg

Notes

For best texture, serve within 2-4 hours. Store dressing and potatoes separately if made ahead.

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