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Crispy Smashed Potato Salad
Alyssa

Crispy Smashed Potato Salad

Experience a delightful twist on potato salad with crispy smashed potatoes tossed in a creamy, herb-infused dressing—a perfect side for any meal.
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Ingredients Method

Ingredients
  

  • 2 lbs baby potatoes mini yellow potatoes: These small potatoes are the foundation of the dish. Their naturally creamy texture allows them to be both crispy on the outside and fluffy on the inside once roasted.
  • 3 tbsp olive oil divided: Olive oil not only helps in roasting the potatoes but also adds a rich flavor to the salad dressing. High-quality olive oil can elevate the dish significantly.
  • 1/2 tsp salt and 1/4 tsp pepper: These basics enhance the natural flavors of the potatoes and dressing.
  • 3/4 cup Greek yogurt: This creamy ingredient brings tanginess and richness while also making the salad lighter and healthier compared to traditional mayonnaise-based salads.
  • 1/2 cup kewpie mayonnaise or regular mayo: Kewpie mayonnaise is a Japanese version known for its umami taste, but regular mayonnaise works just as well.
  • 2 tsp Dijon mustard: This helps add depth and a mild spiciness to the dressing.
  • 1/2 lemon juiced: Fresh lemon juice brightens the overall flavor and ties the ingredients together.
  • 1 garlic clove minced: Garlic provides a subtle warmth and aromatic quality that complements the other ingredients.
  • 1/4 cup fresh parsley chopped: Fresh herbs enhance the salad's freshness and provide a burst of color.
  • 1 dill pickle finely chopped: A delightful crunch and tang come from the pickles, adding an unexpected twist to the salad.
  • 1 shallot finely chopped: Shallots lend a milder onion flavor that complements the other ingredients without overwhelming them.
  • Salt and pepper to taste: An opportunity to adjust the seasoning according to your preferences.
  • 1-2 scallions for garnish optional: Scallions add visual appeal and a fresh flavor to the final presentation.

Method
 

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper. This ensures the potatoes do not stick to the baking surface and helps with even cooking.
  2. Boil the baby potatoes in well-salted water for 7-8 minutes until they are just fork-tender. Be careful not to over-boil to maintain their structure. Once boiled, drain them and allow them to cool slightly.
  3. Pat the potatoes dry with a clean kitchen towel. Then, gently smash each potato with a glass until it is flattened but still holds its shape. Brush the smashed potatoes with 2 tbsp olive oil and season with salt and pepper.
  4. Roast the potatoes in the preheated oven for 45-60 minutes, turning them halfway through, until they are golden and crispy. Keep a close eye on them towards the end for the best results.
  5. While the potatoes roast, prepare the dressing. In a mixing bowl, whisk together the remaining 1 tbsp olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth and well-combined.
  6. Stir in the finely chopped pickle and shallot, and taste the dressing. Adjust the seasoning with salt and pepper as needed. Place the dressing in the refrigerator to chill and allow the flavors to meld.
  7. Once the potatoes are done, let them cool for about 5 minutes. Set aside any extra crispy bits that may have formed and toss the warm potatoes with the herbed yogurt dressing until they are well coated.
  8. To serve, garnish with scallions and crispy potato bits. For the most delightful experience, serve the salad warm.