Smashed Potato Salad
This Smashed Potato Salad is a crispy, creamy twist on the classic—made with baby potatoes, fresh herbs, and a light yogurt dressing. Great as a warm or room temp side dish!
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Ingredients
- 1.5 pounds baby potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ small red onion finely diced
- ¼ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Boil the baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool for a few minutes.
- Smash the potatoes gently on a baking sheet lined with parchment paper using the bottom of a glass or a potato masher.
- Season and bake the potatoes with olive oil, salt, pepper, garlic powder, and paprika. Bake for 20–25 minutes until golden and crispy.
- Make the dressing while the potatoes are in the oven. Just whisk together Greek yogurt, mayo, Dijon mustard, and lemon juice in a small bowl.
- Combine it all in a big bowl—crispy smashed potatoes, red onion, parsley, dill, and that creamy dressing. Toss gently until it’s all coated.
- Serve warm or room temp. It’s tasty either way!
Servings: 6 people
Calories: 210kcal