Description
This Smashed Potato Salad is a flavorful and hearty side dish featuring tender Yukon gold potatoes smashed and roasted to crispy perfection, then tossed in a creamy Greek yogurt and herb dressing with fresh vegetables and optional feta garnish. Ideal for family meals or gatherings.
Ingredients
Scale
Smashed Potatoes
- 2 lbs baby Yukon gold potatoes
- 2 tablespoons olive oil
- Kosher salt and black pepper, for seasoning potatoes
Dressing
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- Kosher salt and black pepper, to taste
Salad
- 1 cup diced cucumber
- 1/2 cup diced celery
- 1/3 cup diced dill pickles
- 3 green onions, sliced
- 1/4 cup crumbled feta cheese, for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425 degrees Fahrenheit. Grease a large baking sheet with olive oil and set it aside to prepare for the potatoes.
- Cook Potatoes: Bring a large pot of salted water to a boil over high heat. Add the baby Yukon gold potatoes and cook until fork tender, approximately 20 minutes. Drain the potatoes and allow them to cool for 5 minutes.
- Smash Potatoes: Place the cooked potatoes on the greased baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato to about half an inch thickness, being careful not to break them apart completely. Drizzle with olive oil and season with kosher salt and black pepper.
- Roast Potatoes: Roast the smashed potatoes in the preheated oven for 15 to 20 minutes, or until the edges are golden brown and crispy. Remove from oven and let them cool slightly.
- Make Dressing: In a mixing bowl, combine Greek yogurt, mayonnaise, chopped dill, chopped parsley, finely chopped shallot, minced garlic, Dijon mustard, lemon juice, and red wine vinegar. Season with kosher salt and black pepper to taste. Stir well until smooth.
- Assemble Salad: In a large bowl, combine the diced cucumber, diced celery, diced dill pickles, and sliced green onions. Add the roasted smashed potatoes and pour the dressing over the top. Toss gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle the salad with crumbled feta cheese if using. Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld. Enjoy your smashed potato salad as a delicious side dish!
Notes
- Use baby Yukon gold potatoes for their creamy texture and thin skin that crisps nicely.
- For an extra crispy texture, roast the smashed potatoes until the edges are golden and crunchy.
- Substitute mayonnaise with additional Greek yogurt to make the dressing lighter.
- You can omit feta cheese for a dairy-free version or replace it with a vegan cheese alternative.
- This salad can be made a few hours ahead and refrigerated to allow flavors to develop fully.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
