Crispy Smashed Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
2 pounds baby yellow potatoes
02 -
3 tablespoons olive oil, divided
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon pepper
→ Dressing
05 -
3/4 cup Greek yogurt
06 -
1/2 cup kewpie mayonnaise or regular mayonnaise
07 -
2 teaspoons Dijon mustard
08 -
1/2 lemon, juiced
09 -
1 garlic clove, minced
10 -
1/4 cup fresh parsley, chopped
11 -
1 dill pickle, finely chopped
12 -
1 shallot, finely chopped
13 -
Salt and pepper to taste
→ Garnish
14 -
1-2 scallions, chopped (optional)
# Instructions:
01 -
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place potatoes in a large pot of salted cold water and bring to a boil over medium heat. Cook for 7-8 minutes until fork tender. Drain and let cool slightly.
02 -
Pat the potatoes dry and transfer to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or bottom of a glass.
03 -
Brush smashed potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
04 -
In a bowl, whisk 1 tablespoon olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, and parsley until smooth. Stir in chopped pickle and shallot. Season to taste, cover, and refrigerate.
05 -
Let roasted potatoes cool for 10 minutes. Save some crispy bits for garnish. Gently toss potatoes with herbed yogurt dressing until evenly coated.
06 -
Top with reserved crispy potato bits and optional chopped scallions. Serve warm.
# Notes:
01 -
For crispier potatoes, pat dry thoroughly after boiling and consider coating with a light dusting of cornstarch before roasting.
02 -
Avoid overcooking potatoes during boiling to ensure they maintain structure when smashed.