If you’re on the hunt for a fresh twist on a classic side, you’ve got to try this Smashed Potato Salad with Greek Yogurt Dressing Recipe. It’s one of those dishes I love making when I want something comforting but still light and bright. The creamy, tangy dressing paired with tender yet crispy smashed potatoes? Trust me, it’s fan-freaking-tastic. Stick around, and I’ll walk you through everything to make sure your version turns out just as delicious as mine!

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Why This Recipe Works

Perfect texture balance: Tender boiled potatoes that get smashed and roasted, giving you a crispy outside with fluffy insides.
Healthy creamy dressing: Greek yogurt adds creaminess without the heaviness of mayo, plus great tang and protein.
Fresh herb kick: Dill and parsley brighten every bite and bring an irresistible freshness to your salad.
Easy to customize: You can easily adapt this salad to your diet or mood – add pickles for tang, feta for saltiness, or swap herbs for variety.

Smashed Potato Salad with Greek Yogurt Dressing, healthy potato salad, Greek yogurt potato side dish, easy smashed potato recipe, light summer potato salad - The image shows a white bowl filled with crispy roasted potato slices that have a golden-brown color and slightly crunchy texture. These potatoes are mixed with a creamy, white sauce that has green herbs like dill sprinkled throughout. Small chunks of light green cucumber and some green herbs are visible mixed evenly in the sauce, giving the dish a fresh look. Two spoons with gray handles rest inside the bowl on either side, partially covered with the sauce and potato mix. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I’ve found that the right ingredients make all the difference in this Smashed Potato Salad with Greek Yogurt Dressing Recipe. Each one plays its part—from the creamy dressing to the tender potatoes—so picking good-quality produce really helps the final flavor shine.

Baby Yukon gold potatoes: These cook evenly and have a naturally buttery flavor that’s perfect for smashing.
Olive oil: Adds richness and helps crisp up the potatoes when roasted.
Greek yogurt: The star of the dressing—thick, tangy, and healthier than heavy mayo-only dressings.
Mayonnaise: Adds a smooth balance to the tang of yogurt while keeping the dressing creamy.
Dill and parsley: Fresh herbs brighten the dressing and infuse the salad with vibrant flavor.
Shallot and garlic: Give the dressing a subtle, savory kick without overpowering the herbs.
Dijon mustard, lemon juice & red wine vinegar: These provide acidity and depth, making the dressing lively and balanced.
Cucumber and celery: Add crunch and freshness, contrasting perfectly with the soft potatoes.
Dill pickles: For a zesty, tangy surprise that cuts through the creaminess.
Green onions: Offer a mild oniony flavor, boosting the salad’s herbaceous notes.
Feta cheese (optional): For a salty, crumbly finish that pairs incredibly well with the herbs and potatoes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Smashed Potato Salad with Greek Yogurt Dressing Recipe is how adaptable it is. I like to switch up the herbs or toss in extra crunchy veggies depending on what I have in the fridge, and it never disappoints. Feel free to customize it to suit your taste buds and dietary needs!

Variation: I sometimes swap out parsley for fresh basil or mint for a different herbal twist—it’s a subtle change that makes the salad feel brand new.
Dietary adjustments: For a dairy-free version, you could try a plant-based yogurt or swap mayo for avocado to keep it creamy.
Seasonal swaps: In summer, I like to add fresh cherry tomatoes for burst of sweetness.

Step-by-Step: How I Make Smashed Potato Salad with Greek Yogurt Dressing Recipe

Step 1: Roast-Ready Potatoes

First things first, preheat your oven to 425°F (220°C). While it’s heating up, grease a large baking sheet with a bit of olive oil so your potatoes don’t stick—you’re gonna love the crispy bits this creates! Then, bring a big pot of salted water to a boil and cook the baby Yukon gold potatoes for about 15 to 20 minutes until they’re fork-tender. You want them soft enough to smash but not falling apart. After draining, let them cool for about 5 minutes so they’re easier to handle.

Step 2: Smash to Perfection

Once your potatoes are cool enough, place them on the oiled baking sheet and gently smash each one with the bottom of a glass or the flat side of a spatula. Don’t press too hard—you want them flattened but still holding together. Drizzle some olive oil on top, sprinkle with kosher salt and black pepper, and slide them into the oven. Roast for about 20 minutes or until the outsides turn golden and crisp. This step is a game-changer; the contrast of textures is what sells this salad.

Step 3: Whip Up the Greek Yogurt Dressing

While the potatoes are roasting, mix up the dressing. In a bowl, combine Greek yogurt, mayonnaise, chopped dill, parsley, finely chopped shallot, minced garlic, Dijon mustard, lemon juice, and red wine vinegar. Whisk everything together until smooth, then season with salt and pepper to taste. The fresh herbs and acidity really brighten this dressing, and using Greek yogurt means it’s creamy without being heavy. I like to taste and adjust here—sometimes a splash more lemon juice brings that finishing zing.

Step 4: Toss It All Together

Once the potatoes are beautifully crispy, transfer them to a large bowl. Add diced cucumber, celery, dill pickles, and sliced green onions. Pour over the Greek yogurt dressing and gently toss everything together so the potatoes soak up all that flavor without breaking apart too much. If you’re a feta fan like me, sprinkle some crumbled feta over the top as a salty, tangy garnish. Serve warm or at room temperature—it’s delicious either way.

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Tips from My Kitchen

Don’t Overcook the Potatoes: Keep an eye to make sure potatoes are fork-tender but not mushy; it’ll make smashing easier and taste better.
Use Fresh Herbs: I learned fresh dill and parsley make a huge difference—dried just won’t give you that vibrant punch.
Gentle Tossing: Be careful when mixing so you don’t mash the potatoes too much; you want chunks, not sludge.
Adjust Acidity Last: Taste your dressing at the end and add lemon or vinegar slowly to hit the perfect balance.

How to Serve Smashed Potato Salad with Greek Yogurt Dressing Recipe

Garnishes

I always finish my salad with a sprinkle of crumbled feta because it adds just the right salty punch that complements the creamy dressing and fresh herbs. Sometimes, I add a little extra chopped dill or a pinch of smoked paprika for color and a hint of smoky flavor. Fresh chopped green onions on top add a gentle crisp bite that I adore.

Side Dishes

This smashed potato salad goes beautifully alongside grilled chicken or salmon. I’ve also served it with a big green salad or roasted vegetables for a veggie-packed meal. For BBQs, it’s the ultimate crowd-pleaser to balance burgers and ribs.

Creative Ways to Present

For a special gathering, I like to serve this salad in a large, rustic wooden bowl with chopped fresh herbs scattered generously on top. If you’re feeling fancy, add some edible flowers or a drizzle of chili-infused olive oil to spice it up visually and flavor-wise. Layering it in glass jars for individual servings adds a cute, personal touch for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and enjoy them within 2-3 days. The flavors actually meld beautifully overnight. Just give it a gentle stir before serving again. The texture stays pleasantly creamy, though the potatoes might soften a bit, which I don’t mind personally.

Freezing

This salad is best eaten fresh, so I don’t recommend freezing. The Greek yogurt dressing and smashed potatoes can change texture or get watery if frozen and thawed. If you want to prep ahead, freeze the cooked potatoes separately without dressing and make the dressing fresh when you’re ready to serve.

Reheating

If you prefer warm potato salad, just reheat leftovers gently in a skillet or microwave before mixing with the dressing. Adding the dressing after warming keeps it fresh and tangy without breaking down the yogurt too much.

FAQs

Can I make the Smashed Potato Salad with Greek Yogurt Dressing Recipe vegan?

Absolutely! Swap out the Greek yogurt and mayonnaise for plant-based versions or use unsweetened coconut or soy yogurt and vegan mayo. You can also add avocado for creaminess. Just be sure to check the labels for any hidden animal products.
What type of potatoes work best for this recipe?

Baby Yukon gold potatoes are ideal because they hold their shape after boiling and smashing, and their buttery flavor shines through. You can also try baby red potatoes, but avoid starchy types like Russets since they might fall apart too easily.
Can I prepare the salad completely ahead of time?

You can make most of the salad a few hours ahead and store it chilled, but I recommend adding the dressing just before serving to keep the potatoes from getting soggy.
Is this salad good served warm or cold?

It’s great both ways! Serving it warm highlights the crispy smashed potatoes and fresh herbs, but chilling it for a couple of hours allows flavors to meld beautifully. Either temperature tastes amazing.

Final Thoughts

This Smashed Potato Salad with Greek Yogurt Dressing Recipe has become one of my go-to dishes whenever I want something a little different that still feels like home. It’s hands-down perfect for dinner parties, picnics, or just a simple weeknight side because it’s easy, flavorful, and flexible. I hope you enjoy making—and eating—it as much as I do. Seriously, once you try this, it’ll become a favorite in your kitchen, too. Happy cooking!